Combine cranberries, maple syrup, brown sugar and cinnamon in a small sauce pot over medium heat. Mix well and cover. Let it cook for about 15 minutes and take off the lid. Stir and let it cook for another 2-3 minutes. Take off heat and set aside.
Preheat a large cooking pan over medium heat and lightly grease it.
In a wide/shallow bowl, whisk eggs, milk, vanilla, cinnamon and sugar until smooth.
Dip bread in egg mixture on both sides a couple of times.
Place bread in the cooking pan and cook for a few minutes on each side, until nicely golden brown and firm to the touch.
Plate French Toast and top it with cranberry compote.