Slow Cooker Orange Date Breakfast Pudding
Prep Time
20 minutes
Cook Time
8 hours
8 servings
Nutritional Info
Calories 412 kcal
Protein 10 g
Fat 13 g
Carbohydrate 67 g
Fibre 3.8 g
Sodium 311 mg
Calcium 144 mg
Source: Kristyn Hall


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)


  1. Place the orange juice and dried dates in a small sauce pan, heat for 5 minutes over medium heat.
  2. Measure out bread, and place in a large bowl.
  3. 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.
  4. 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.
  5. Serve in a bowl. Top with vanilla yogurt. Garnish with dried cranberries.