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Poach the apples in the apple juice in a covered skillet for 10 minutes.
In a lightly-greased 9" square pan, place 4 slices of bread, cut to fit the bottom of the pan.
With a slotted spoon, place the poached apples over the bread and sprinkle with the currants or raisins.
Top with the remaining bread slices.
In a medium bowl, whisk together the soymilk, sugar, nutritional yeast, cinnamon, vanilla and salt.
Pour over the bread and apples.
Let sit for 20 minutes while you preheat the oven to 375 degrees F.
Sprinkle the top of the pudding with cinnamon.
Place the pan inside of a larger one with hot water in the bottom.
Bake for 30 minutes.
Make Brown Sugar Sauce while the pudding bakes: In a small saucepan, mix together all of the ingredients except the vanilla or whiskey.
Bring to a boil, stirring.
Simmer 5 minutes.
Stir in the vanilla or whiskey.
Serve warm.
When the pudding is baked, cool for at least half an hour, cut into 6 squares and serve with the warm Brown Sugar/Whiskey Sauce and Custard Sauce poured over it.