Combine the maple syrup with brown sugar, molasses, and melted butter. Pour the mixture into the bottom of a 9x13 baking dish.

Whisk together the eggs with milk, vanilla, and spices. Dip the bread into the egg batter, letting the bread sit for 30 seconds before transferring them to the baking dish. Shingle the slices of bread in the baking dish and pour the remaining egg batter on top. Cover and let the french toast sit for at least one hour or in the fridge overnight.

Meanwhile, make the cranberry compote. Combine the cranberries with brown sugar, orange zest and juice, and cinnamon in a medium saucepot. Bring to a boil over medium-high heat. Lower the heat and continue to simmer for 10 minutes or until the cranberries are softened. Set aside.

Preheat oven to 350 degrees F.

Bake the french toast for 40-45 minutes or until the toast is golden brown. Remove from the oven and let it sit for 10 minutes. Serve with the cranberry compote and whipped cream.