In a small sauce pot, combine berries, water, ginger, cinnamon and stevia.
Bring to a boil and simmer for 10-15 minutes or until half of the liquid is absorbed.
Meanwhile, whisk together eggs, milk, vanilla and cinnamon in a shallow pie pan.
Soak bread in the egg mixture for 1-2 minutes per side, allowing the bread to become a sponge and soak up lots of flavorful liquid.
Heat griddle or large frying pan to medium. (Do not heat any higher - the goal is to slowly toast the bread so that the french toast cooks all the way through. If you heat too high, too fast, you'll end up with charred outside and raw inside.)
Add bread to pan and cook for 2-3 minutes per side (or until browned.)
Serve with warm berry compote and garnish with sifted powdered sugar.