Ingredients

Compote:
1 cup pomegranate juice
1/3 cup dried pitted cherries
1 tablespoon unsalted butter
6 small apples (about 2 1/4 pounds) peeled and chopped into 1/2-inch pieces
1/3 cup pure maple syrup

Heat the pomegranate juice in a small saucepan over medium-high heat until it boils. Turn off the heat, add cherries, and let sit for 15 minutes. Heat a 12-inch skillet over medium-high heat. Melt the butter in the pan and add the chopped apples. Cook apples until they begin to soften but still hold their shape, 5-6 minutes. Add maple syrup to apples, along with pomegranate juice and cherries. Simmer until juice reduces to a syrup, 5-10 minutes.

French toast:
3 large eggs
3/4 cup eggnog-flavored or spice-flavored soy milk
2 teaspoons pure vanilla extract
1/4 teaspoon freshly grated nutmeg
6 1-inch-thick slices cinnamon swirl or challah bread (about 1/2 loaf)
2 tablespoons unsalted butter
Sifted powdered sugar for topping

Directions

To make French toast, preheat the oven to 200 degrees. In a large bowl, whisk together eggs, soy milk, vanilla, cinnamon and nutmeg. Place the bread slices in a flat casserole dish and cover with the egg mixture. Let soak for 5-10 minutes.

Heat a 12-inch nonstick skillet over medium-high heat and melt 1 tablespoon of the butter in the pan. Add 3 slices of the soaked bread to the pan and cook until golden brown, about 4 minutes per side. Remove from the pan, place on a baking sheet, and keep warm in the oven. Melt the remaining tablespoon butter in the pan and cook the remaining bread slices.

Top the French toast with the compote and sprinkle with the powdered sugar before serving.