Egg Nog French Toast

1-lb loaf of French Bread
3 oz whipped cream cheese (easier to spread than the other stuff)
2 1/2 cups eggnog
6 Tbsp butter, melted
8 eggs
1/4 tsp nutmeg

CRANBERRY SYRUP
1 cup frozen raspberry blend juice concentrate, thawed
1 cup jellied cranberry sauce
1/3 cup sugar

Grease 9 x 13-inch baking dish. Arrange half of French bread cut into 1/2-inch thick slices to cover bottom of dish. Spread cream cheese on other slices and arrange on top of first layer of bread to form cream cheese center. Combine eggnog, melted butter and eggs in bowl and beat until well blended. Pour evenly over bread slices. With back of wooden spoon, gently press bread into dish. Sprinkle with nutmeg. Cover with plastic wrap and refrigerate 8 hours or overnight. Bake uncovered at 325 degrees for 35 minutes or until center is set and edges are lightly browned. Serve, cut in squares with Cranberry Syrup. CRANBERRY SYRUP In small saucepan, combine all ingredients. Mix well. Cook and stir with wire whisk over medium-low heat until cranberry sauce and sugar have melted. Pour over Eggnog French Toast.