Preheat oven to 350 degrees F. Grease an 11 by 13-inch baking dish with room temperature butter.
Place cubed brioche in the baking dish. Set aside.
In a large bowl, combine diced apples with lemon juice, brown sugar and cranberries. Pour over bread.
In a large bowl, whisk together half-and-half, eggs, cinnamon, nutmeg and vanilla. Pour custard over bread. Allow to saturate for a few minutes.
Bake for 40 minutes until pudding sets. Serve with whipped cream.
Place a medium bowl in the freezer for 1 hour before whipping cream.
Add heavy cream to chilled bowl and whip with a hand mixer. Add liqueur and powdered sugar and combine well.
*this is the correct amount.
Recipe courtesy of Aaron McCargo Jr.