Bread Pudding Cake

I do not know where I ever got this recipe from, I only know I have made it for years and my family loves it as a different type of a very rich bread pudding, so I only make it around the holidays. I must confess I leave out the raisins as I am not a big cooked raisin fan!

Bread Pudding Batter
1/2 cup unsalted butter
1 cup sugar
5 eggs, lightly beaten
1 cup heavy cream
1 cup evaporated milk
1 1/2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
1/2 cup raisins, plumped
1/2 cup dried cherries, plumped
2 cups finely diced apples
6-8 cups soft bread cubes, (such as challah or a rich white bread)
1 cup minced soft caramels
Warm Vanilla Toffee Sauce
5 tablespoons unsalted butter
2 tablespoons light brown sugar
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
2 tablespoons, approximately, dark rum
Preheat oven to 350 degrees F. Generously spray a 9 or 10 inch spring form pan with nonstick cooking spray. Line the bottom with a circle of parchment paper. Place the pan on a parchment paper lined baking sheet.
In a mixer bow 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.
Bake for 55 to 70 minutes. Or until cake is browned on top and seems set.
To make the Warm Vanilla 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