Ingredients
| 1/2 cup | (125 ml) | orange juice |
| 1/2 cup | (125 ml) | dried dates |
| 8 cups | (2 L) | cubed cinnamon raisin bread (~12 sliced) |
| 2 cups | (500 ml) | homogenized milk (can substitute 2%) |
| 4 | eggs | |
| 1/4 cup | (60 ml) | butter, melted |
| 3/4 cup | (175 ml) | brown sugar |
| 1 tsp | (5 ml) | vanilla |
| 1 tsp | (5 ml) | gingerbread spice mix (can substitute cinnamon) |
| 1/2 cup | (125 ml) | dried canberries |
| butter (for greasing slow cooker) |
Directions
- Place the orange juice and dried dates in a small sauce pan, heat for 5 minutes over medium heat.
- Measure out bread, and place in a large bowl.
- In a medium bowl, whisk together the milk, eggs, butter, brown sugar, vanilla and gingerbread spice/cinnamon. While whisking, slowly add in orange juice and date mixture. Add in cranberries. Pour this mixture over the bread.
- Grease the inside of the slow cooker with butter. Then, to the slow cooker, add in bread mixtures. Slow cook on low for 8 hours.
- Serve in a bowl. Top with vanilla yogurt. Garnish with dried cranberries.