Preparation

Bake the cornbread

• Position a rack in the center of the oven, and heat the oven to 350°F. Coat an 8×8-inch baking pan with cooking spray.
• In a 12-inch nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate to cool. Reserve the bacon fat.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking soda, and salt.
• Fold in the eggs and sour cream with a silicone spatula until just combined. Fold in the butter a little bit at a time until just combined.
• Crumble the bacon and fold into the cornbread batter. Transfer to the baking pan and spread the batter evenly. Bake until the top is just starting to brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool at room temperature for about 15 minutes before turning the cornbread onto a rack to cool completely.

Make the French toast

• With a serrated knife, cut the cornbread into quarters, then slice each piece in half horizontally. Arrange the cornbread cut side up in a vessel large enough to accommodate all of the pieces in a single layer, such as a 13×18-inch rimmed baking sheet.
• In a 1-quart measuring cup, whisk together the milk, maple syrup, eggs, vanilla extract, cinnamon, and nutmeg. Evenly pour over the cornbread. Using a pastry brush, brush some of the custard that pools around the cornbread over any dry spots that were missed while pouring. Set aside until most of the custard is absorbed, about 15 minutes.
• Lightly coat a 12-inch nonstick skillet or a griddle with some of the reserved bacon fat, and heat over medium heat.
• Working in batches, cook the French toast until nicely browned on both sides, 1 to 2 minutes per side, and adding more bacon fat to the skillet or griddle between batches as needed.
• Serve the French toast sprinkled with the pecans and dried cranberries, and pass the heated maple syrup at the table.

Make Ahead Tips

The cornbread may be prepared up to 2 days ahead. Wrap tightly and refrigerate.