Step 1

In a large mixing bowl, combine the milk, heavy cream, eggs, and vanilla; beat well and set aside.

Step 2

Arrange sliced bread in a large shallow bowl. Pour the liquid mixture over the bread, making sure each piece has been covered. Wrap the bowl tightly with plastic wrap and refrigerate for at least 6 hours, or overnight.

Step 3

30 minutes before you're ready to bake, preheat oven to 350°F (177°C).

Step 4

In a small saucepan over medium heat, melt the butter. Remove pan from heat and whisk in the brown sugar, maple syrup, cinnamon, and salt.

Step 5

Spread this mixture evenly across the bottom of a 3-quart casserole dish. Carefully arrange the soaked bread on top, leaving any excess liquid behind.

Step 6

Bake for 35 minutes, or until the bread is golden brown and the syrup mixture is bubbling.

Step 7

In a large mixing bowl, combine the sliced apples with the lemon juice and toss well to coat. Set aside.

Step 8

In a large saucepan over medium heat, melt the butter. Add the apples, salt, and both sugars and, using a silicon spatula, mix well to combine. Cook, stirring occasionally, until the apples are soft and have begun to release some of their juices, about 8 to 10 minutes. Add in the cinnamon and cornstarch, mix well, and allow mixture to thicken, about 2 minutes. Remove from heat.