EGG NOG FRENCH TOAST WITH CRANBERRY

4 cups nonalcoholic/unsweetened cider
1 cup sugar
2 cinnamon sticks or 1/2 teaspoon cinnamon
1 vanilla bean split lengthwise or 2 teaspoons vanilla
1/4 cup orange zest
4 pounds of small tart cooking apples -- diced (Pippins work great)
1 cup dried cranberries
roughly chopped
16 slices of Bias cut French bread (cut on an angle)
1 quart egg nog
1/2 cup of Bourbon
Pinches of cinnamon/nutmeg/cardamom
Butter for cooking

FOR THE COMPOTE:
Place cider, sugar, cinnamon, vanilla and zest into a 6 quart pan and bring to
a low simmer. Add apples and cranberries. Cook for 6 minutes. Strain and
reserve both the liquid and the apple cranberry mixture, discarding the
cinnamon sticks and vanilla bean if you used the stick and bean. Place the
liquid back into the pan and reduce by half - 30 to 40 minutes.
Cool and add the apples and cranberries back into this mixture and reserve*Note: This can be done 2 days ahead and chilled.


FOR THE TOAST:
In a medium bowl, combine egg nog, Bourbon and spices and mix well.
Dip the slices of French bread into the seasoned eggnog and fill with 1 to 2
tablespoons of apple cranberry compote. Press firmly together and reserve.
Place 2 to 3 tablespoons of softened butter in a pan over stove and allow to
melt and brown slightly. Place three or four sandwiches in the pan and cook
until desired color is achieved (about 3 to 4 minutes on each side over medium
heat).
Note: Serve immediately or keep warm in low oven. If desired, you may
garnish with powdered sugar or whipped cream.