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Servings: 2 people


  • 200 grams fresh/frozen cranberries (see notes)
  • 3 tablespoons honey
  • 30 grams unsalted butter
  • Honey/maple syrup, to serve

For soaking:

  • 6 slices of bread (see notes)
  • 1 orange
  • 3 eggs
  • 1 cup whole milk
  • 2 teaspoons sugar


  • Preheat the oven to 180 C.
  • First soak the bread: zest and juice the orange. Add to a large bowl and whisk in the eggs, milk and sugar. Cut up the bread into large chunks and add to the bowl. Toss the bread through the egg mixture using your hands. It’s fine if some pieces fall apart while you do this. Set aside while you make the cranberry compote.
  • If using fresh cranberries use as is. If using frozen: add to a bowl of water and rinse. Squeeze out and add to a pot. No thawing necessary.
  • Add honey to the cranberries and cook over a medium heat. You want the berries to start breaking down, get jammy and thicken slightly. Stir a few times to make sure they don’t catch at the bottom. This took me 7-10 mins. (note: take off the heat when the berries start to burst open)
  • Butter the bottom and sides of your baking dish. Spread the compote at the bottom of your dish. Top with the soaked bread. Pour over any remaining egg mixture from the bowl.
  • Pinch tiny knobs of butter with your fingers. Dot them around the top of the bread layer. Cover the baking dish with foil and bake for 15 mins. Bake uncovered for a further 25-30 mins. Oven temps may vary so bake until the top layer gets golden and crunchy.
  • To serve, cut a piece and upturn for the cranberry layer to be on top. Drizzle over more honey/maple syrup. Serve immediately.


Other fresh/frozen berries would also work in this recipe. Cooking times and sugar amounts may vary.
A sturdier loaf of bread works better than sandwich bread here. They retain their crunch better upon baking. They also withstand the soaking process without falling apart.
This dish can be made and assembled up to 8 hours in advance. Keep refrigerated. Bake just before serving.