Cut english muffins into 1/2 inch or so cubes, lay flat on a baking sheet and toast until crispy, about 10 minutes tossing once halfway.
Meanwhile, combine eggs, mascarpone, milk, cinnamon, nutmeg, salt and vanilla in a large bowl. Whisk until mixed together.
Add the toasted english muffin cubes to the bowl and toss until all the cubes are fully coated in the mixture. Set aside and let soak for 10 minutes.
Pour half the mixture into a baking dish. Dollop half the cranberry sauce over top of the mixture. Pour the remaining mixture on top, pushing evenly into the corners of the baking dish. Place remaining cranberry sauce evenly on top.
Make the topping by combining all ingredients in a small bowl. Sprinkle all over the top of the casserole.
Bake for about 30 minutes until set in the middle and edges start to turn golden brown. Let rest a few minutes before serving.
Video
Notes
*If you don't have leftover cranberry sauce make your own by combining 8 ounces fresh/frozen cranberries, 1/2 cup fresh orange juice and 2 tablespoons coconut or brown sugar in a sauce pot over medium heat. Cook down until berries thicken into a sauce.