Assemble Bread Pudding

1. In a large bowl, mix eggs, heavy cream, cider, melted butter and spices
2. Toss in apples, bread, dried cranberries and walnuts
3. Refrigerate mixture and let soak for 30-60 minutes. Meanwhile, preheat oven to 350º
4. Bake for one hour, or until toasted on top and a toothpick can run through smoothly

Make Cider Whipped Cream 

1. While the bread pudding bakes, bring cider to a rolling boil in a small saucepan over medium-high heat
2. Reduce down to ¼ cup syrup, about 5-10 minutes. Let cool completely
3. Whip heavy cream on medium-high speed until medium peaks form
4. Slowly add sugar, then cider syrup. Whip to combine

To Serve

1. Allow pudding to rest at least 15-20 minutes before scooping
2. Top each portion with a dollop of whipped cream and a dusting of cinnamon (if desired)