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Preheat oven to 350 degrees. Place apples into baking dish. Combine brown sugar, vinegar butter and cider in pot and bring to a simmer. Pour over apples, cover, and bake until apples are soft - 30 minutes. Remove from oven and let cool. Remove apples and reserve poaching liquid.
Place bread cubes in large bowl. Whisk together cool poaching liquid, eggs, heavy cream apple pie spice and oil in large bowl and pour over bread cubes. Let soak 10 minutes, stirring occasionally. Coat bottom and sides of a baking dish with softened butter and sprinkle granulated sugar to coat. ;Cut apples into pieces and combine with bread cubes. Pour mixture into baking dish and bake until fully set and brown on top - 20 minutes.
Remove from oven and serve with Caramel Sauce and 18 Year Balsamic Vinegar.
Place sugar and water in heavy bottom pot and place over moderate heat. Cook without stirring until brown and caramelized. Remove from heat and carefully add heavy cream and stir with a wooden spoon. Return to heat and cook over medium heat until thickened, stirring constantly with the wooden spoon.
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