n n FOR THE CRANBERRY ORANGE SYRUP:n n Put cranberries, orange juice, and sugar in small saucepan and bring to boil. Reduce heat to medium and gently cook for 20-25 minutes, stirring occasionally and mashing cranberries with back of spoon. Strain mixture into a small bowl with a wire mesh strainer, pushing the mixture with the back of the spoon. Set aside.n n FOR THE WHISKEY BUTTER:n n Whip the butter and powdered sugar together in small bowl until fluffy. Add the vanilla and whiskey and continue to whip until thoroughly combined. Set aside.n n FOR THE IRISH FRENCH TOAST:n n Heat oven to 200 degrees.n n In a shallow pie plate or casserole, beat the eggs. Add the half & half, vanilla, and cinnamon and mix well.n n Put 1 Tb butter in a large skillet over medium heat. While butter is melting, place a slice of bread in the egg mixture and let soak on each side for 30 seconds. Place soaked bread slices in melted butter and fry on each side for 2-3 minutes or until golden brown. Put cooked slices on baking sheet and place in oven to keep warm. Continue process with remaining slices of bread.n n Place 3 slices of bread on each place, pour desired amount of the Cranberry Orange Syrup over the bread, sprinkle with powdered sugar, and place a tablespoon of whiskey butter on top.n n Enjoy with strong coffee or even Irish coffee, if you're trying to keep it real.nn