Preheat oven to 350°F (175°C).

Combine bread cubes, chopped apples, and raisins in a large bowl.

Transfer the mixture to a 9-inch square baking pan.

In a separate bowl, beat eggs.

Add sweetened condensed milk, hot water, melted butter, and maple extract to the eggs and whisk until well combined.

Pour the egg mixture over the bread mixture, ensuring all the bread is moistened.

Bake for 45-50 minutes, or until a knife inserted into the center comes out clean.

Let the bread pudding cool slightly.

Prepare the maple rum sauce while the pudding is baking.

In a saucepan, melt 1/4 cup butter over medium heat.

Stir in 1/2 cup whipping cream and 1 cup brown sugar.

Bring the mixture to a boil, stirring continuously, and cook for 2-3 minutes until slightly thickened.

Remove the saucepan from the heat.

Stir in 2 tablespoons of rum and 1/2 teaspoon of maple extract.

Serve the warm bread pudding with the maple rum sauce.