Prepare your slow cooker dish by either greasing it very well, or lining it with parchment paper.
Cut the bread into bite size cubes and set aside.
In a bowl, mix the eggnog, eggs, cinnamon and vanilla. Combine well.
Place half of the bread cubes into the dish. Sprinkle with half of the dried cranberries and 2 Tbsp. of the brown sugar.
Cover with the remaining bread cubes, and sprinkle the remaining cranberries and sugar on top.
Slowly pour the egg mixture over the bread being careful to distribute it well, over all the cubes.
Cook on low for 5 hours.
At the 5 hour mark, remove the dish from the slow cooker and (being sure your dish is oven safe!) place it into the oven and turn on the broil option. Watch it closely and remove when it’s nicely toasted on top. Remove and let it settle on the counter before serving.
If you’re concerned about the dish, you can skip the broiling step.
Serve with butter and syrup, or a nice cranberry jelly/compote. The options are endless!
Note: As your cooking, the volume may rise in the dish, but it will “fall” again at the end.