Toast cardamom and cinnamon in a saucepan over low heat for 2 minutes until fragrant.

Whisk in brown sugar, salt, cream, and milk. Bring to a boil over medium heat, then remove from heat and cover.

Butter a baking pan.

Stab naan with a knife to create holes and cut into triangles.

Cut apple rings into smaller pieces.

Layer naan, apple rings, and raisins in the buttered pan.

Whisk eggs and egg yolks together.

Gradually whisk warm milk mixture into the eggs.

Add orange zest and stir.

Pour custard over the layered naan and press down. Cover with foil and refrigerate for 8-10 hours.

Make the caramel sauce by whisking sugar, cardamom, and salt in a saucepan with water.

Cook over medium heat without stirring until the liquid is clear and bubbling.

Increase heat and boil until the liquid becomes a deep amber color. Remove from heat.

Slowly pour in cream, stirring until the caramel is frothy and thickened. Let cool.

Preheat oven to 350 F.

Place the covered pudding pan in a larger pan and fill with warm water halfway up the sides.

Bake for 1 hour and 45 minutes, removing the foil halfway through to press down the top layer. Rotate the pan and continue baking.

Check for doneness by ensuring the custard in the center is no longer liquidy.

Remove from oven and let cool slightly.

Slice into squares and serve warm, drizzled with caramel sauce.