Preheat the oven to 325°. In a large, shallow baking dish, whisk together 5 large eggs, 1 1/2 cups half-and-half and 1 teaspoon salt. Slice a loaf of brioche bread into five 1 1/2-inch-thick pieces. Working from the flat end, horizontally cut a wide, deep pocket into each piece. Slide a 1/4-inch-thick slice chilled jellied cranberry sauce into the pocket, followed by 1 tablespoon softened cream cheese. In a large nonstick skillet, melt 1 tablespoon butter over medium heat. Working in batches, dip the stuffed bread in the egg mixture to coat both sides, add to the skillet and cook, turning once, until golden, about 5 minutes. Transfer to a baking sheet and bake until toasted, 5 to 7 minutes. Sprinkle with sugar.