Spray an 8x8 inch square pan with cooking spray. Sprinkle just under half of the cranberries into the bottom of the pan and then tip the cubes of bread into the pan. Spread out into an even layer, leave to one side.
Place eggs, vanilla and nutmeg into a large jug and beat lightly with a fork. Add in the eggnog and beat with a fork until well combined.
Sprinkle remaining cranberries all over the top of the bread.
Pour the eggnog mixture over the bread, trying to get every cube of bread (I missed a few!)
Tent a piece of cling film over the top and place in the fridge for at least 6 hours, or just leave it overnight.
In the morning, preheat the oven to 180C/350F. Sprinkle the light brown sugar over the top of the bread and then sprinkle with a little nutmeg.
Place in the oven for 25-30 minutes, until golden on top and when you shake the pan gently, the centre is set, but still wobbles a little bit.
Leave to cool for around 30 minutes and then serve. You can serve with extra eggnog poured on the top, or with a glass of eggnog!
You can also leave the Eggnog and Cranberry French Toast Bake to cool completely and then when you come to serve, place portions on a plate and reheat in the microwave for 1 minute.
Eggnog and Cranberry French Toast Bake will keep covered with cling film, in the fridge for 3 days. Follow above instructions for reheating.