Directions:

1. In a small saucepan over medium heat, simmer raisins, cranberries, and apple brandy until liquid is reduced to 4 tablespoons. Remove from heat and reserve.
2. Melt 4 tablespoons of butter in a large skillet. Add Granny Smith and McIntosh apples and cinnamon and cook until apples are soft – approximately 10 minutes. Add raisins and cranberries to apples and continue to simmer over medium to low heat, without stirring – approximately 10 minutes. Mixture should be bubbling. Remove from heat and cool to room temperature. Reserve.
3. Wipe out saucepan from raisin and cranberry mixture and melt remaining 8 tablespoons of butter. Cool to room temperature. Reserve.
4. In a bowl, whisk together cream, sugar, brown sugar, vanilla extract, eggs, and melted butter.
5. Place bread in a large bowl. Pour cream mixture over bread. Add apple mixture and mix well. Cover bowl with plastic wrap and place in refrigerator for 4 hours or overnight for bread to absorb some of the custard.
6. Preheat oven to 350°F. Prepare a 9 x 13-inch pan with butter and flour. Pour the bread mixture into the prepared pan. Position pan on middle rack of oven. Bake until toothpick inserted into center of pudding comes out clean – approximately 1 hour and 15 minutes.
7. Remove bread pudding from oven and drizzle with caramel sauce. Allow to set – approximately 15 minutes. Serve.