Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the milk, heavy cream, maple syrup, sugar, eggs, vanilla extract, cinnamon, and salt. Whisk until smooth.

Gently fold in the cubed stale bread and fresh cranberries until well-coated.

Grease a 9x13-inch baking dish and pour the custard-bread mixture into it, spreading evenly.

Bake for 45-50 minutes until golden brown and set in the center.

Let cool for 5-10 minutes before serving.