Preheat oven to 350° and lightly grease a 9x13 casserole dish..

Cut bread into bite-sized cubes and spread evenly in baking dish.

Sprinkle cranberries evenly over bread.

In a small saucepan over medium-low heat, stir 1.5 cups milk and melted white chocolate until combined.

Whisk eggs, remaining 1.5 cups milk, sugar, vanilla, salt, cinnamon, and orange zest in a small bowl; add to melted chocolate mixture. Stir to combine.

Pour mixture over bread.

Allow bread to sit for 10 minutes before baking.

Bake for 40-45 minutes in a water bath. A knife inserted should come out clean when ready.

Whisk egg yolks, vanilla, sugar, and cornstarch in medium bowl until fully combined and slightly foamy.

In a medium saucepan over medium heat, stir milk and cream for 3 to 5 minutes, until barely bubbly.

Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk, so as to not cook the eggs.

Return mixture to saucepan and cook over medium-low heat until thick and bubbly (approximately 2-3 minutes). Stir constantly.

Remove sauce from heat and stir in orange juice.

Serve sauce warm over bread pudding.