For the bread mixture:

1. Preheat oven to 400 degrees F.
2. In a large bowl, combine the bread, 4 tablespoons melted butter, and thyme leaves. Add salt and pepper, to taste.
3. On a baking sheet, spread the mixture, and toast until golden. Remove from the oven and allow to cool.
4. In a sealable container, combine the bread mixture and 1 cup chicken stock. Seal the container and shake. Store in the refrigerator until the mixture has soaked up the stock, about 2 hours.

For the cranberry puree:

1. In a medium saucepan over medium-high heat, combine 1 tablespoon butter, cranberries, and 1/2 cup chicken stock. Cook until cranberries are plump. Lower heat to medium if the puree begins to burn.
2. Prepare a fine mesh sieve over a bowl. Pour puree mixture through the sieve. Use a flexible spatula to gently press the cranberries until only pulp and skin remain.

For the cranberry bread pudding:

1. Preheat oven to 350 degrees F.
2. Wipe the saucepan, and return cranberry puree to the pan. Add sugar, 1/2 teaspoon salt, cinnamon and remaining 2 tablespoons butter. Over medium heat, cook the mixture, stirring frequently, until butter is melted and sugar is absorbed into the mixture. Remove from heat.
3. Remove bread from the refrigerator. Combine it into the cranberry mixture. Using a plastic spatula, gently press the bread into the cranberry puree until it has been fully absorbed.
4. Distribute the cranberry-bread mixture among 4 ramekins. Bake until cooked through and the top becomes dark and crispy, about 40 minutes.