Whisk together eggs, milk, sugar and spices. Dip the bread in the egg mixture on both sides.
Heat the butter till it's foaming then add the egg dipped bread and fry until golden on both sides, then remove from the pan.
Thoroughly wipe down the pan with kitchen paper and add the water and sugar. Stir until the sugar has dissolved then leave to bubble for around 5 minutes - you'll slowly see the colour change to amber, at which point add all the cream and stir while it foams up.
When the caramel is looking thick and delicious add the vanilla and ginger, then re add the French toast and turn to thoroughly coat in caramel.