Combine brown sugar, butter and 1 teaspoon cinnamon; add apples and dried cranberries and toss to coat. Spread mixture evenly over bottom of a greased 9 x 13 baking dish. Sprinkle cubed Bountiful Beer Bread on top. In a separate bowl, combine eggs, half and half, 2 teaspoons cinnamon and 1/4 teaspoon nutmeg until well blended. Pour mixture over bread; soak bread completely. Cover and refrigerate 4 - 24 hours. Bake French toast at 350°, covered with foil, for 40 minutes. Remove foil; bake another 5 minutes. Let stand for 5 minutes before serving. Combine cranberry sauce, apple juice, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg in saucepan; heat over low heat until warm. Serve over French toast. Makes 12 servings.