For the French toast:
4 large eggs
1 cup low-fat eggnog
¼ cup maple syrup
1 tbsp. vanilla extract
½ tsp. ground cinnamon
½ tsp. grated nutmeg
1 small French baguette*, cut into 1-inch cubes (about 5-6 cups)
1 cup cranberries
Add the eggs to a large mixing bowl. Whisk briefly. Add the eggnog, maple syrup, and vanilla extract to the bowl. Add in the cinnamon and nutmeg. Whisk well until the mixture is evenly combined. Stir in the cubes of bread until evenly coated. Stir in the cranberries.
Lightly grease a 2-quart baking dish. Transfer the bread-egg mixture to the baking dish. Cover with plastic wrap, and refrigerate at least two hours or up to overnight.
When you are ready to bake, preheat the oven to 375˚ F. Remove the plastic wrap from the dishes. Bake for 25-30 minutes or until puffed up and light golden brown. Remove from the oven and let cool for a few minutes. Serve as desired with a dusting of confectioners’ sugar and maple syrup, if desired.
*In case you’re in the habit of making your own French bread, one of these baguettes is just the right size.