Cinnamon French Toast With POM-Apple Compote

Cinnamon French toast:

In a large bowl, whisk together the eggs, milk (or soymilk), vanilla extract, cinnamon, and nutmeg. Place the bread slices in a flat casserole dish and cover with the egg mixture, soaking for 5–10 minutes. Melt 2 tablespoons of butter in a 12 " nonstick skillet over medium-high heat, and add the slices of the soaked bread to the pan and cook until golden brown, about 4 minutes per side. Top the cinnamon French toast with the warm POM-apple compote and sprinkle with powdered sugar and garnish with fresh POM Wonderful Pomegranate Arils.

POM-apple compote:

Heat POM Wonderful 100% Pomegranate Juice in a small saucepan over medium heat until it simmers, turn off heat; add sliced vanilla bean and dried cherries. Let rest for 15 minutes until cherries are plump, scrape vanilla beans out of the pod and add them back into the compote; discard the remaining pod. Heat a 12 " skillet over medium-high heat, melt 1 tablespoon of butter in the pan and add the sliced apples. Cook the apples until they begin to soften but still hold their shape, about 5–6 minutes. Add the maple syrup to the apples along with the pomegranate juice with the cherries, simmer until the juice reduces to syrup, about 5–8 minutes.