In a small saucepan, heat the orange juice, 1 tbsp bourbon, raisins, and cranberries. Bring to a simmer and turn off the heat, allowing the fruit to rehydrate and plump up for about 10 minutes. In a large bowl, whisk the milk and eggs and soak the bread cubes for about 10 minutes to soften. Add the sugar, cinnamon, salt, vanilla, and remaining tablespoon of bourbon. Fold in the diced apples and rehydrated dried fruit (it should have absorbed all or most of the liquid; discard any remaining or put it in your next cup of tea!) Pour into a greased 9×13 pan and bake at 375 degrees until set, about 35-45 minutes. Serve with Bourbon Pecan Sauce.

To make the Bourbon Pecan Sauce, bring the butter, cream, brown sugar, and bourbon to a simmer in a small saucepan. Add the pecans and season well with salt.