Preparation

• Preheat oven to 350 degrees.
  Lightly butter 9-inch-square baking dish.
  Cut each bread slice into 4 squares with crusts trimmed.
  Arrange half of bread squares in single layer in prepared dish.
  Melt 2 teaspoons butter in large nonstick skillet over medium heat.
  Add apples; sauté 5 minutes.
  Sprinkle with 2 tablespoons sugar; sauté until apples are golden, about 5 minutes.
  Arrange apples atop bread in dish. Sprinkle with currants.
  Top with remaining bread slices in single layer.
  Bring milk to simmer in small saucepan.
  Whisk eggs and remaining 6 tablespoons sugar in medium mixing bowl to blend.
  Gradually whisk in hot milk, then vanilla and cinnamon.
  Pour over bread and apple mixture.
  Place pie dish in roasting pan.
  Add enough hot water to roasting pan to come halfway up sides of pie dish.
  Bake bread pudding until top is golden and custard is set, about 40 minutes.
  Remove from water. Serve warm or at room temperature.
  
  Butterscotch Sauce
  
  In saucepan, bring sugar, syrup and butter to boil; stirring; boil for 3 minutes. Stir in cream and bring back to boil. Remove from heat; add vanilla. Cool to room temperature.