• 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!
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.