1. Prepare the Oven and Baking Dish

• Preheat Oven: Preheat your oven to 370°F (190°C).
• Grease the Baking Dish: Spray a 9×13 inch baking dish with non-stick cooking spray. Set aside.

2. Prepare the Bread

• Cube the Bread: Cut the brioche loaf into 1-2 inch cubes. Place the cubed bread in a large bowl.
• Layer the Bread: Lay the bread cubes evenly in the greased baking dish.

3. Make the Custard Mixture

• Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, milk, eggs, and granulated sugar until well combined.
• Add Flavorings: Split the vanilla pod lengthwise, scrape out the seeds, and add them to the mixture (or add vanilla extract if using). Sprinkle in the cinnamon and add the dried cranberries. Whisk until fully combined.

4. Soak the Bread

• Pour Custard Over Bread: Pour the custard mixture evenly over the bread cubes in the baking dish.
• Gently Stir: Gently stir or press the bread cubes down to ensure they are fully coated in the custard mixture.
• Let Soak: Allow the bread to soak for about 20 minutes to absorb the custard mixture.

5. Bake the Bread Pudding

• Bake: Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and the center is set (a knife inserted into the center should come out clean).
• Cool Slightly: Remove from the oven and allow the bread pudding to cool for a few minutes before serving.

6. Make the Spiked Chantilly Cream

• Whip Cream: In a mixing bowl, combine the heavy cream, powdered sugar, and whiskey (or alcohol of choice).
• Whip to Desired Consistency: Use a hand mixer, stand mixer, or handheld frother to whip the cream to your desired consistency. For a looser cream, whip until soft peaks form; for a thicker cream, continue whipping until stiff peaks form.

7. Serve

• Plate the Bread Pudding: Place a generous scoop of the spiked Chantilly cream on a plate or in a bowl.
• Top with Bread Pudding: Place a serving of the warm bread pudding on top of the cream and serve immediately.