1. Halve and pit the plums.
2. In a bowl, whisk together the eggs, milk, and ground cinnamon.
3. Slice the bread if necessary.

1. In a saucepan, combine cranberry juice and caster sugar over low heat until the sugar dissolves.
2. Add the cinnamon stick and bring to a boil.
3. Add the plums and simmer for about 10 mins until tender.
4. Meanwhile, soak two slices of bread in the egg mixture.
5. Melt half the butter in a frying pan over medium heat and cook the soaked bread for 2 mins on each side until golden.
6. Repeat with remaining bread and butter.

Serve the French toast warm, topped with the cinnamon plum compote.