Spray half or whole hotel pan or muffin tin with pan release. Set aside.
Pour mix (18 oz) into water while vigorously stirring with a wire whisk or with a mixer on low speed. Continue stirring until mixture is completely dissolved and smooth.
Stir in cranberries
Add 20 oz cubed bread to mixture and gently stir to coat bread. Do not over mix. Once bread has absorbed most of the mixture, transfer to prepared baking dish.
Bake at 350°F for 60 to 70 minutes for half pan, 30 to 40 minutes for whole pan or 20 to 30 minutes for muffin tin.
Remove from oven. Dessert will settle and shrink some upon cooling. Cool for 10 minutes before topping with glaze.
For glaze: In a mixing bowl, add powdered sugar and True Lemon. Slowly add water and mix until smooth.
Tip: For extra texture and crunch, sprinkle chopped pecans or walnuts before serving.