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Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish to prevent sticking.
Place the bread cubes into a large mixing bowl. Add cranberries over the top.
In another bowl, whisk the milk, cream, eggs, sugar, vanilla, cinnamon, and nutmeg. Whisking thoroughly helps the custard set evenly.
Pour the custard over the bread and gently fold so each piece absorbs the mixture. Allow it to rest for 20 minutes so the bread softens and soaks completely.
Transfer the mixture into the baking dish and drizzle melted butter on top for a golden finish.
Bake for 40 to 45 minutes until the top is lightly crisp and the center is set but soft.
Allow it to cool for 10 minutes before serving. This resting time helps the pudding hold its structure.