In a large mixing bowl, whisk together 1 cup of eggnog, 1/2 cup of heavy cream, 6 large eggs, 1 teaspoon of vanilla extract, 1/2 teaspoon of ground nutmeg, 1 teaspoon of ground cinnamon, and 2 tablespoons of granulated sugar until everything is well combined.

Arrange slices of a French bread loaf, each about 1-inch thick, in a single layer in a shallow dish. Pour the eggnog mixture over the bread slices, ensuring they are thoroughly coated. Cover the dish with plastic wrap or foil and refrigerate for at least 8 hours or overnight.

The next day, preheat your oven to 350°F (175°C). In a small saucepan over medium heat, melt 1/4 cup of unsalted butter. Once melted, add 1/2 cup of brown sugar and 1/4 cup of maple syrup. Whisk the mixture until it is smooth and slightly thickened, which should take about 2 to 3 minutes.

Spread the caramel mixture evenly across the bottom of a 9x13-inch baking dish.

Remove the soaked bread slices from the refrigerator and arrange them snugly on top of the caramel layer in the baking dish.

Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top of the French toast is golden brown and the center is set.

Once baked, remove the dish from the oven and allow it to cool for a few minutes before serving. Optionally, dust with powdered sugar or drizzle with additional maple syrup for extra. Enjoy!