Rub butter on to the inside of a 9" x 13" casserole or deep pan Cut day old bread into 1" squares, place bread into casserole. Pour a mix of 1 cup milk and 1 cup heavy cream over the bread. Toss the bread lightly to distribute the milk. Let the bread stand while completing the recipe. Pour 1 cup milk and both sugars into a glass or stainless steel bowl and stir until the sugar is dissolved. Whip eggs and add to milk mixture along with the salt and vanilla. Stir until well mixed. Pour diced apples and cheddar cheese evenly over the bread then pour in the milk egg mixture over the top. Lightly toss the bread pudding until everything is well distributed. Cover casserole with plastic wrap and place in the refrigerator for 1 hour. (Up to this point may made the day before and stored in the refrigerator) Pre-heat oven to 350 degrees. Remove the plastic wrap from pudding and cover with foil. Place casserole into a pan that will hold 1” of water and pour in the water. Bake for 1 hour, uncover and continue to bake for an additional 15 minutes to form a nice crust on top. To make sure it’s done, test by sticking a knife or tooth pick into center and if it comes out clean it’s ready, if not bake an additional 10 minutes until done. Set aside for 10 minutes before cutting. Scoop out pudding or cut into squares and remove with spatula.