1.Preheat oven to 350 degrees. Butter a 9x12 inch baking dish.
2.Place all syrup ingredients in saucepan, bring to boil, reduce heat to low, simmer for 20-25 minutes, or until reduced to 1 ½ cups. Strain syrup, discard solids.
3.Place raisins and ½ cup wine in saucepan over medium heat for 5 minutes, or until wine is absorbed.
4.Heat large skillet over medium flame, add 1 stick butter, when melted add diced plantains, and cook, stirring until browned. Add apples and cook 1 minute.
5.Place all dry ingredients in large bowl, including all butter from plantains. Add syrup to bowl, mix well. Place ½ the mixture in the baking dish. Whisk custard ingredients together in separate bowl. Pour ½ of the custard over the bread layer in the baking dish. Add another layer of the remaining bread, and pour the rest of the custard over bread.
6.Press down on top bread layer with your hands. Place in oven for 45 minutes.
Can be served warm or room temperature, topped with honeyed sour cream.