Directions:

In a small saucepan, bring 1/4 water to a boil.
To make the fruit compote:
Add the cranberries, return to a boil, and cook about 5 minutes.

Reduce heat to medium-high. Add apple juice, pears, brown sugar, 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon. Cook, stirring occasionally, for 5 minutes, then reduce the heat and let simmer for approximately 15 minutes to make a compote.

While the fruit compote is simmering, melt the butter in a small frying pan over medium heat. When butter is melted, add the pecans and toast them, stirring constantly, until golden brown. Set aside.

Once the cranberries are tender, remove compote from heat and set aside.

To make the French toast:
Slice the French bread into 1-inch thickness, creating 16 slices.

In a medium bowl, whisk the eggs, milk, cane sugar, 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon.

Preheat a skillet (electric works nicely). Dunk a slice of bread in the egg mixture, coating both sides. Slide off any excess egg mixture with your finger if needed.

Place dipped French bread on skillet. Cook one side until lightly browned, then flip and cook the other side. Place finished toast on a plate until all bread slices are cooked and toasted.

Assemble your sandwiches:
Using the same skillet, place one slice of French toast, add a slice of Cooper® cheese, and top with another slice of French toast. Reduce heat on skillet if necessary. Cook/flip until the cheese is nicely melted and sandwiches are heated through.

Place sandwich on a plate and top with the fruit compote. Sprinkle with toasted pecans. Drizzle with maple syrup and add some extra grated Cooper® on the top of each sandwich if desired (it's desired).

Repeat to finish all 4 sandwiches, serve, and enjoy!