In a small saucepan, cook brown sugar, corn syrup, butter and cinnamon until mixed well. Pour into baking pan and spread evenly before it stiffens. Spread apple slices over syrup, then layer the cranberries over the apple slices. Place sliced bread on top of the fruit layers.
Whisk together the eggs, milk, vanilla extract and cinnamon, and pour evenly over the bread. Cover with foil and refrigerate the breakfast casserole overnight.
In the morning, bake "covered" for 40 minutes, then uncover and continue baking another 10-15 minutes to lightly brown the bread slices on top.
Remove and let cool 15 minutes before serving. Cut into squares and invert onto plates,serve with whipped cream.
