Crack the whole eggs into a bowl with the double cream, separate the other egg yolks and add those too. Whisk the eggs and cream together with the sugar, cinnamon and orange zest.
Rip up the bread into chunks and dunk in the cream mixture. Arrange those loosely into a smart serving baking dish fairly haphazard and scatter the chocolate and cranberries plus any leftover custard. Leave to soak and rest for half an hour at room temperature.
Preheat an oven to 200ºC and bake the pudding for 20 minutes until slightly golden on top and set with with a slight wobble in the middle. Serve hot with lashing of cream.