Thanksgiving Bread Pudding Cake
In a mixer bowl or food processor, blend the butter and sugar and then add in the eggs, heavy cream, evaporated milk, cinnamon, and vanilla, and process until blended. Remove to a large bowl. Fold in the raisins, apples and bread cubes and toss gently to combine. Let stand 30 minutes and allow bread to soak up batter (pushing down cubes if they keep floating to the top). Fold in caramels. Spoon into prepared baking pan and bake for 55 to 70 minutes or until cake is browned on top and seems set.
To make the Toffee Sauce, melt the butter with the brown sugar over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter, with the vanilla and about 2 tablespoons of rum to make a pourable glaze. Add more rum if required.
Pour the sauce over the cake and allow to soak in before serving. Serves 10-12