Grease a 9 x 13″ baking dish with butter and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and maple syrup.
Bring the mixture to a boil, stirring constantly.
Remove from heat and pour into prepared baking dish.
Arrange half the bread cubes over the brown sugar mixture.
Sprinkle half of the fresh cranberries over the bread.
In a large bowl, whisk the eggs and mix in the Egg Nog, cinnamon, nutmeg and vanilla extract.
Evenly pour the custard mixture over the bread cubes.
Gently press down on the bread to make sure it’s all coated.
Sprinkle the remaining cranberries over the top of the dish.
Tightly cover baking dish with aluminum foil and refrigerate overnight, at least 8 hours.