Combine the cranberries and apple cider in a small bowl. Let sit for 8 hours and up to overnight (see notes if you don’t have time for this).
Preheat oven to 350℉.
In large bowl, combine the bread cubes, milk, and half and half. Let sit for 10 minutes while you combine the other ingredients.
Butter the sides of an 8x10’’ casserole dish (it needs to hold 10-12 cups). Pour the melted butter in the bottom of the dish.
In a medium bowl, whisk together the eggs, brown sugar, white sugar, vanilla, cinnamon, cloves, and nutmeg. Drain the apple cider from the cranberries.
Use a rubber spatula to toss the soaked bread and milk, making sure that most of the milk has been soaked up. The bread will be quite mushy (see photo). Add the drained cranberries and toss to combine. Pour the bread mixture into the prepared baking dish. Pour the egg mixture over top of the bread, spreading with the rubber spatula to evenly distribute.
Bake the pudding for 40-50 minutes until it has set and barely jiggles when you shake the pan. It will be golden brown on top, slightly crispy on the outside but moist and tender on the inside. Serve hot with vanilla butter sauce spooned over the top.