Preheat oven to 350F. Grease shallow 2 1/2 quart casserole. Cut bread diagonally into 1/2 inch thick slices. Lightly butter 1 side of each bread slice. Arrange bread, butter side up, in prepared casserole, overlapping slices slightly.
In bowl, whisk eggs, half-and-half, liqueur, and 1/2 cup of the sugar until well combined. Gradually pour egg mixture over bread slices in casserole. Let stand for at least 20 minutes (or cover and refrigerate mixture for up to 2 hours). With a fork, gently press bread into egg mixture. Sprinkle bread mixture with cranberries, and then with remaining 1/4 cup sugar.
Bake for 45-50 minutes, or until pudding is browned and puffy and knife inserted in center comes out clean.