Whisk Organic Valley Eggnog, farm fresh eggs, and spices together in large bowl. Place bread slices (we recommend a soft organic bread) in single layer in two 13x9x2-inch glass baking dishes. Pour egg nog mixture over bread, dividing equally. Cover dishes and refrigerate at overnight.

For the Maple Cranberry Compote, whisk apple cider, maple syrup, and brown sugar (can substitute Sucanat) in a large heavy saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons Organic Valley butter; whisk until melted. Remove from heat.

Melt remaining 4 tablespoons (1/2 stick) butter in heavy large skillet over medium heat. Add apple pieces; saute 4 minutes. Add cranberries and 1/3 cup organic sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced apple cider/maple syrup mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired.

Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through. Transfer compote to bowl and serve warm. Makes about 6 cups.

Preheat oven to 450°F. Generously apply melted butter to 2 large rimmed baking sheets. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 Farm Friends French toast slices on each of 8 plates. Serve with Maple Cranberry Compote. Enjoy!