Print

Ironed Toast with Maple-Cranberry Compote

Prevent your screen from going dark

Makes 2 to 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 2 or 3 satsumas or other small oranges like tangerines or mandarins
  • 12 ounces cranberries (1 bag; about 4 cups)
  • 1/2 cup maple syrup, or more to taste
  • 4 tablespoons unsalted butter, or more as needed
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 8 slices bread, 1/2- to 3/4-inch thick (see the headnote)

Instructions

  1. Heat the oven to 300°F. Fit a wire rack in a baking sheet and put it in the oven. Heat the waffle iron.

  2. Peel the satsumas, separate them into sections, and seed them if necessary; chop into bits about the size of the cranberries. Put them (and any juices from the cutting board) in a medium saucepan with the berries, maple syrup, and 1/4 cup water. Bring to a boil then reduce the heat so the compote gently bubbles and cook, stirring occasionally, until the cranberries burst, and the juices thicken, 10 to 15 minutes. Taste and add more syrup if you’d like; keep the compote warm over low heat.

  3. Microwave the butter for a few seconds (or heat in a small pot) to soften it without fully melting. Whisk together the eggs, milk, vanilla, and salt in a shallow baking dish.

  4. Brush both surfaces of the waffle iron with softened butter (or use towels). Dunk a piece of bread in the egg mixture until it’s saturated without falling apart, then put it right onto the waffle iron. (Or if your iron is large, cover the bottom in a layer of slices.) Close the lid and cook until browned. (The time depends on your appliance.) Keep the finished toast warm in the oven while you repeat with the remaining slices. Serve hot with the warm cranberry compote.

— Dinner for Everyone