Combine the sugar and champagne over medium heat, bring to a boil until sugar dissolves; lower heat.

Add the cranberries and let them cook until they just start to burst. Remove them from the heat and let them cool in the syrup in the refrigerator until ready to use.

Preheat oven to 350°

Tear croissants into 1 inch pieces and place them on a sheet pan; put them in the oven for 8-10 minutes until golden brown and dry.

Scrap the seeds from the vanilla bean and mix with 2 cups heavy cream, 6 eggs yolks and brown sugar. Whisk until thoroughly combined.

Butter a round souffle or rectangular casserole dish and scatter the bread cubes over the bottom; sprinkle with the dried cranberries.

Pour the vanilla bean custard evenly over the croissants and berries and place the dish in a deep pan. I used my turkey roaster for this. Fill the pan with warm water halfway up the sides of the souffle dish.

Cover the large pan with aluminum foil and bake in the oven at 350° for 40-60 minutes depending on the size of your dish.

About 10 minutes before the bread pudding is finished, make the zabaglione.

Using a double boiler fill with water but do not let the water touch the bottom of the insert and heat on high.

Whisk 3 egg yolks, 1/3 cup sugar & champagne in the pan.

Beat vigorously until thick and foamy; about 8-10 minutes; it should be ready at the same time as the baked bread pudding.