Rum-Soaked Cranberry Bread Pudding with Hot Spiked Milk

So, my wife comes home with a free loaf of bread from work (no she doesn't work in a bakery, yes its weird that she has a free loaf of bread). So what to do with a free loaf of bread that is quickly hardening. How about some bread pudding? Luckily, I had all the ingredients in the house. I used some cranberries that I have been soaking for the last few weeks in rum. I used them in the pudding itself, and in the sauce I poured over at the end, when I plated. You could probably use regular dried cranberries, but who doesn't like a little rum with dessert?

1 loaf of day old bread, cubed (free, if possible, because... well, its better than paying I guess)
1 cup + 1/2 cup soaked cranberries (or 3/4 cup + 1/4 cup dried cranberries)
3/4 stick unsalted butter, melted
3 1/2 cups milk
1 cup heavy cream
1 1/4 cup sugar
1 tbsp. ground cinnamon
6 eggs, beaten

Preheat the oven to 350 degrees.
Mix the bread cubes with 1 cup soaked cranberries in a large bowl. 
Put the bread cubes and cranberries in a 9 x 12 x 2-inch baking dish.
Pour the melted butter over the cubes.
Combine 2 1/2 cups of milk, sugar, cream, sugar, cinnamon and eggs.
Pour milk mixture over the bread cubes until all of the bread is covered. If you don't cover the bread entirely, the exposed edges will burn.
Put the pudding in the oven for approx. 35 minutes, or until the bread is springy to the touch.

FOR PLATING:
Heat through 1 cup milk, 1/2 cup cranberries, and approx. 1/2 cup of the cranberry soaking liquid.

Scoop out some of the bread pudding into a bowl or plate. Spoon the sauce over the pudding until it covers the bottom of the dish. Make sure to get some of the cranberries onto the pudding. Serve immediately.