Apple butter and cinnamon custard toasts

(0 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Apple butter and cinnamon custard toasts
Apple butter and cinnamon custard toasts
  • Serves: 6

  • Prep time:

  • Cooking time:

    (may need an extra hour for the apple butter)
  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Lightly fried, crispy on the outside and gooey on the inside, these cinnamon custard toasts are delicious with our apple butter or on their own


For the apple butter:
  • 2kg of cooking apples
  • 300ml water
  • 2tbsp of cider vinegar
  • 1 vanilla pod split in two (sideways)
  • 1 cinnamon stick
  • 400g of sugar
For the cinnamon custard toasts:
  • 350ml double cream
  • 150ml milk
  • 1 stick of cinnamon
  • 100g caster sugar
  • 6 egg yolks
  • 1 loaf of unsliced white bread

Running out of time? Use 500ml of ready-made custard instead of making your own. Pop in a stick of cinnamon and slowly bring it to the simmer in a pan, over a low heat.


  1. For the apple butter: Peel, core and chop the apples, add them to a large pan with the water, vinegar, vanilla pod and cinnamon and cook over a slow heat until a pulp.
  2. Remove the cinnamon and vanilla, blend the pulp to ensure it is smooth.
  3. Pour the puree back into the pan and add the sugar. Continue to cook over a low heat for 1-2 hrs or until the apple has thickened and turned a caramel colour.
  4. Place the butter in clean jam jars while still hot and then into the fridge once cooled.
  5. For the cinnamon custard toasts: Pour the milk, cream and cinnamon into a pan.
  6. Cling film the pan and bring to the simmer on a low heat. Then take the pan off the heat and keep to one side to infuse (the cling film helps the infusion).
  7. In a mixing bowl, add the yolks and caster sugar and whisk together, gently adding the infusion and mix well.
  8. Slice the bread 2-3cm thick, remove the crusts and cut into soldiers, lay the bread in a dish, pour over the warm custard mix and let soak for 10 mins, turning the bread occasionally.
  9. In a frying pan, add a knob of butter and fry the custard toasts on each side for 2 mins and until lightly browned.
  10. Serve them warm and with apple butter spread and a pinch of cinnamon on top.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter