Mix milk,cream,cinnamon powder,vanilla bean and sugar until well combined. Bring into a single boil.
Once the mixture cools down whisk in eggs followed by orange zest.
Butter both the sides of bread generously. Toast in a preheated oven at 180 degrees for about 10-15 minutes or toast on a hot griddle till light golden brown in colour.Cut crosswise (diagonally)or lengthwise.
Take a 1 liter capacity ovenproof dish(I have used my Cast iron pan) and spread 1/4 th of cranberries and chopped candied orange (if using) at the bottom. Place the bread slices in the container the way you want it to be. Either you can layer them horizontally or in a circular pattern as shown in the above picture.
While placing the bread slices throw few cranberries here and there along with candied orange.
Pour the prepared egg mixture into the dish and let it sit for at least for one hour and up to overnight. Scatter remaining cranberries and candied orange.
Preheat oven to 180 degree Celsius.Bake for 45 - 50 minutes until the crust is golden brown and custard is set and cooked through.
Before serving dust it with icing sugar or serve warm with a scoop of vanilla ice cream.