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Grease the crock of a large slow cooker with cooking spray or butter
In a large mixing bowl, whisk together the heavy cream, whole milk, brown sugar, cinnamon, salt, vanilla and egg yolks
Set aside
Add the cubed apples, pecans and cubed bread to the slow cooker crock and toss to combine
Pour the custard over the bread and apple pieces
Carefully toss to coat, making sure that the cubed bread is submerged in the custard
Let stand to allow the bread to soak up the custard, 10-15 minutes
Cook on high for 3 hours
Remove the crock from the slow cooker and let cool
For the caramel dessert sauce, combine the sugar, butter, buttermilk and corn syrup in a heavy-bottomed saucepan
Bring to a boil over medium-high heat and cook for 1 minute
Remove from the heat and slowly add the baking soda (it will foam up), followed by the vanilla and cinnamon
The sauce will thicken as it cools
Drizzle Caramel Dessert Sauce over the bread pudding
Serve with extra sauce and vanilla ice cream