Put cranberries, orange juice, and sugar in small saucepan and bring to a boil. Reduce to medium heat and gently cook for 20-25 minutes, stirring occasionally and mashing cranberries with the back of a spoon. Strain the mixture into a small bowl with a wire mesh strainer, pushing the mixture with the back of the spoon. Set aside.
FOR THE WHISKEY BUTTER:
In a small bowl, whip the butter and powdered sugar together until fluffy. Add the vanilla and whiskey and continue to whip until thoroughly combined. Set aside.
FOR THE IRISH FRENCH TOAST:
Heat oven to 200F/93C degrees.
In a shallow pie plate or casserole, beat the eggs. Add the half & half, vanilla, and ground cinnamon and mix well.
Put 1 tablespoon 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.
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.
Enjoy with strong coffee or even a cup of Irish coffee, if you're trying to keep it real.