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1
To make the apple butter; peel, core and chop the apples, add them to a large pan with the water, vanilla pod, vinegar and cinnamon and cook over a slow heat until a pulp.
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2
Remove the cinnamon and vanilla, blend the pulp to ensure it is smooth.
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3
Pour the puree back into the pan and add the sugar.
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4
Continue to cook over a low heat for 1-2 hours or until the apple has thickened and turned a caramel colour.
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5
Place the butter in clean jam jars while still hot and then into the fridge once cooled.
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6
To make the cinnamon custard toasts; pour the milk, cream and cinnamon into a pan.
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7
put clingfilm over the pan and bring the liquid to simmer on a low heat.
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8
Then take the pan off the heat and keep to one side to infuse - the cling film helps the infusion.
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9
In a mixing bowl, add the yolks and caster sugar and whisk together, gently adding the infusion and mix well.
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10
Slice the bread 2-3 cm thick, remove the crusts and cut into thick soldiers, lay the bread in a dish, pour over the warm custard mix and let soak for 10 minutes - turning the bread occasionally.
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11
In a frying pan, add a knob of butter and fry the custard toasts on each side for 2 minutes and until lightly browned.
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12
Serve them warm and with the apple butter spread and a pinch of cinnamon on top.
