Step 1: Prepare the Sugared Cranberries

1. In a small saucepan, combine the water and 1/2 cup of granulated sugar. Heat over medium heat until the sugar dissolves, creating a simple syrup. Remove from heat and let cool for 5 minutes.
2. Add the cranberries to the syrup, ensuring they are fully coated. Use a slotted spoon to transfer the cranberries to a wire rack. Let them dry for about 1 hour, then roll them in additional granulated sugar until coated. Set aside.

Step 2: Prepare the Bread Pudding

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Spread the cubed bread evenly in the prepared dish. Tuck the brie cubes throughout the bread to ensure even distribution.
3. In a large mixing bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, and salt until smooth. Pour the custard mixture over the bread and brie, pressing down gently to ensure the bread absorbs the liquid. Let sit for 10-15 minutes.

Step 3: Bake the Bread Pudding

1. Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the custard is set. If the top begins to brown too quickly, cover loosely with aluminum foil.
2. Remove the bread pudding from the oven and let cool for 10 minutes before serving.

Step 4: Garnish and Serve

1. Top the bread pudding with the sugared cranberries and dust with powdered sugar. Garnish with fresh rosemary sprigs for a festive touch, if desired. Serve warm or at room temperature.