Apple and cinnamon toast

Ingredients
For the apple topping:
Medium-sized, firm apples 2
Sugar 3 tbsp
Cinnamon ½ tsp
Lemon juice 1 tsp
For the French toast:
Plain or vanilla soymilk 1 cup
Vanilla flavoured custard powder 1 tbsp
Butter ½ cup
Vanilla extract 1 tsp
Ground cinnamon ½ tsp
French bread, soft-crust 6 slices
Method
For the topping:
Coat a nonstick pan with a little butter, and heat over medium-high heat. Peel, core, slice and sauté the apples for 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in the lemon juice; remove from heat.
For the French toast:
Blend soymilk, custard powder, 1 teaspoon butter, vanilla, cinnamon, and salt in blender, until smooth. Pour into a shallow bowl.
Coat the nonstick pan with butter and heat over medium heat. Slice the bread ½ inch thick each, and dip into the batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Spread the apple topping on each toast and pack.

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