Preheat the oven to 175 °C (350 °F).

In a large bowl, whisk together the eggs, sugar, sour cream, milk, salt, cardamom, maple syrup and melted butter until smooth.

Add the bread cubes and cranberries to the bowl, and toss gently to coat. Let the mixture sit for about 20 minutes so the bread absorbs the custard.

Grease a baking dish (or line muffin cups if making individual servings). Transfer the bread-custard mixture into the dish, pressing gently to distribute evenly.

Bake in the preheated oven until the pudding is set and golden on top, about 40–50 minutes (about 30 minutes for muffin-cup version). If the top browns too quickly, cover loosely with foil.

Let the pudding cool for 10 minutes. Serve warm, optionally topped with maple butter or maple-cream sauce.