Slice French bread as directed.

Grease 9x13 glass casserole dish.

Mix brown sugar, corn syrup, 1/2 tsp. cinnamon, nutmeg, cloves and melted butter together.

Pour mix on the bottom of pan and layer bread in two rows (on top of brown sugar mixture) making sure pieces are slightly overlapping. I used MOST of my French bread but not all of it. Depends on the size of the loaf. Press bread gently into brown sugar mix once arranged in the pan.

Beat eggs. Add milk and cinnamon to eggs. Pour over the bread. Wrap tightly with Syran wrap and put in the refrigerator overnight.

IN THE MORNING:

The liquid should be absorbed.

Take casserole out of the refrigerator while you preheat oven to 325 degrees. Bake for 35-50 minutes.

Meanwhile, clean and soak the berries. Set aside. Any combination of berries would work as long as you have 2 cups total.

After the casserole has baked for 30 minutes, start the compote.

In a medium saucepan, combine water and white sugar. Bring to a boil stirring constantly. After mixture has come to a boil slowly add cornstarch and whisk until no longer lumpy.

Now add the berries and stir until berries have softened and desired consistency is achieved. (I like more whole berries in my compote so I don't let it boil as long. I do smash a few up to release the juice of the berries.) Some people want it more like a purée. If that's the case, use a hand mixer to purée.

After desired consistency is achieved, add your lemon juice. You can use as much as desired. Use more if you want the compote a little more tangy.

Serve the compote warm with casserole which should be done about now. Let the casserole "rest" a few minutes before serving. Bake longer if you want a crispier french toast casserole. Dust with powdered sugar before serving.

I served it with bacon and a hot cup of coffee or tea! Comfort food galore!