Divide bread cubes and apple cubes between 4 greased 8 oz ramekins. Set aside.
In a medium bowl, whisk eggs, milk, cream, sugar, vanilla, and spices until smooth. Divide mixture between ramekins and evenly pour over bread cubes/apples. Cover ramekins with plastic wrap and refrigerate overnight (at least 6 hours)
Remove ramekins from refrigerator and bake at 350F 20-25 minutes or until french bread is golden and set.
While the french toast bakes, make the caramel. In a medium saucepan over medium heat, melt butter. Whisk in sugar and agave and bring caramel to a boil until a deep golden brown. Remove from heat and whisk in salt and cream.
Drizzle warm caramel over individual french toast bakes and serve immediately. Enjoy!