In a large shallow bowl, whisk together eggs, eggnog, cinnamon, and nutmeg.

Heat large skillet or griddle over medium heat and melt about ½ Tbsp butter.

Dredge each slice of bread into the eggnog mixture, making sure bread is fully coated.

Place bread slices on pan and cook about 3 minutes on each side, until golden brown. Add more butter to pan as needed.

In a small saucepan over medium heat, combine ¼ cup sugar and water.

Stir to dissolve sugar and add cranberries to saucepan to coat in mixture.

With a slotted spoon, remove cranberries to wire rack and let dry for about an hour.

Roll cranberries in remaining ½ cup sugar until well coated. Let dry for another 30 minutes.

In a small saucepan over medium heat, combine maple syrup and eggnog.

Let simmer for about 2-3 minutes before removing to a heat-proof bowl or mason jar.

Serve either hot or cold.