Preheat your oven to 350°F (175°C). Cube 4 cups of day-old brioche or French bread into roughly 1-inch pieces. Place the bread cubes in a large mixing bowl.
In a separate bowl, whisk together 4 large eggs and 3/4 cup of granulated sugar until well combined. Add 2 cups of whole milk, 1 cup of heavy cream, 1 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon, and a pinch of salt. Whisk again until the mixture is smooth and slightly frothy.
Pour the custard mixture over the bread cubes. Gently fold the bread so that all pieces are evenly coated. Allow the bread to soak in the custard for about 15-20 minutes, stirring occasionally to help the liquid penetrate the bread.
Fold in 3/4 cup of white chocolate chips and 3/4 cup of fresh or dried cranberries.
Lightly grease your baking dish, then transfer the bread mixture evenly into the dish. Press down gently to ensure everything is packed nicely but still airy.
Bake in the preheated oven for about 45-50 minutes, or until the top is golden and the custard is set but still slightly jiggly in the center. A toothpick inserted in the middle should come out mostly clean with a few moist crumbs.
Let the bread pudding cool for 10-15 minutes before serving. Serve warm on its own or with a drizzle of cream, maple syrup, or a scoop of vanilla ice cream.
