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, let soak for 5 to 10 minutes, melt 2 tablespoons of butter in a 12 " nonstick skillet over medium-high heat, 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 pomegranate apple compote, sprinkle with powdered sugar and garnish with fresh pomegranate arils.

POM Apple Compote:

Heat 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 to 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 to 8 minutes. Serve this pomegranate recipe.