Lightly spray an 8" square baking dish with vegetable cooking spray. Line bottom of dish with 18 ladyfinger halves, split side up. Scatter half the cranberries on top. Repeat each layer, using 21 ladyfinger halves in second layer. Wrap remaining ladyfingers in plastic food wrap and store in freezer for another use.

Combine eggs, half-and-half, sugar, bourbon, vanilla and nutmeg in bowl; whisk until sugar is dissolved. Pour mixture over ladyfingers, being certain to moisten all ladyfingers. Bake at 350 degrees for 45 to 50 minutes until puffed, lightly browned, and firm when gently shaken. Cool to lukewarm, about 1-1/2 hours. Custard will fall as it cools.

To make thinned cranberry sauce, stir canned cranberry sauce and ¼ cup water together in small saucepan; heat until steaming. Sauce can also be micro-cooked in a microwavable bowl for 1 minute on high (full power). Whisk until smooth.

Cut warm custard into nine squares. Spread 2 tablespoons of sauce in a 5" circle on each serving plate; set custard squares on top. Garnish each with a mound of whipped topping and sprinkling of nutmeg.

9 servings