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
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.
Remove the cinnamon and vanilla, blend the pulp to ensure it is smooth.
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.
Place the butter in clean jam jars while still hot and then into the fridge once cooled.
For the cinnamon custard toasts: Pour the milk, cream and cinnamon into a pan.
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).
In a mixing bowl, add the yolks and caster sugar and whisk together, gently adding the infusion and mix well.
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.
In a frying pan, add a knob of butter and fry the custard toasts on each side for 2 mins and until lightly browned.
Serve them warm and with apple butter spread and a pinch of cinnamon on top.
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.