Preheat the oven to 375°F. Prepare two standard muffin tins by greasing them. Set them aside for later.
In a large bowl, whisk together the eggs, milk, sugar, vanilla, and nutmeg until well combined. Add the cubed bread and toss gently until the egg mixture has been absorbed. Add the cranberries and toss gently to combine.
Divide the muffin mixture evenly in the muffin pans, being sure to also evenly divide the cranberries among the muffins.
Bake for about 30 minutes (or more, depending on how “done” you like your french toast).
Serve muffins warm, with a generous drizzling of maple syrup.
Leftover muffins can be cooled completely, wrapped individually in cling wrap, and stored in a resealable bag for another day.