Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, or lightly coat with nonstick cooking spray.
FOR THE RELISH: Place the cranberries together with the grated orange zest and juice, ginger, and sugar, in a blender or food processor and process to a coarse purée. Leave to stand for 1 hour before serving.
FOR THE BAKED BRIE: Mix the toasted bread crumbs with the parsley, thyme, and dried cranberries. Dip each piece of Brie into the beaten egg and then coat evenly with the bread crumb mixture.
Place the pieces of coated Brie on the baking sheet and bake on the middle shelf of the oven for 8 minutes. Remove the Brie from the oven and leave to cool briefly.
Rub toasted bread slices with the garlic halves. Spoon some cranberry relish onto the plates and place a warm Brie wedge on each plate with some slices of the bread. Serve with a spreader or small knife.