In a sauce pan, add cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg and bring to a boil. Let it simmer for 2-3 minutes and remove from the heat and let steep for at least 20 minutes. Strain the mixture into a another saucepan and place back over very low heat while you make the caramel.

Combine the sugar, 1/2 cup water, and the vinegar in a medium saucepan over high heat and cook without stirring until it brown. This will take around 8 to 10 minutes. Slowly and carefully whisk in the warm cream mixture a little at a time, and continue whisking. Switch off the heat and add Baileys. Mix well and keep aside. The sauce can be made in advance and refrigerated. Stays well for about 2 hours. Reheat over low heat or microwave before serving.

Preheat the oven to 180 0 C. Butter a 8-inch glass baking dish.

Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.

Whisk together the yolks, honey and pumpkin puree in a large bowl. Slowly add to the hot cream mixture until incorporated. Discard the vanilla bean and set aside to cool slightly.

Scatter the bread cubes in the baking dish. Pour the custard over the bread and let it sit down for 10-15 minutes so that the bread soaks up some of the custard.

Bake in a preheated oven for about 50-60 minutes till custard is set.

Serve warm with apple caramel sauce and indulge to your heart's content in this warm fall dessert.