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Spray a 7inch springform pan with pam baking spray. If making this in the slow cooker, just use the slow cooker cooking pot.
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Cover the bottom with parchment paper
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Using a medium saucepot, bring cranberries, orange juice, ½ cup sugar, ¼ teaspoon cinnamon, and ¼ teaspoon salt to a boil in a saucepan over medium-high heat.
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Cook until the berries have popped and thickened slightly about 5 minutes. Remove from heat
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Pour the cranberries into the springform pan
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In a large bowl, whisk together melted butter and ½ cup sugar.
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Add milk, beaten eggs, orange zest, vanilla, and salt. Mix in cubed bread.
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Let rest until the bread absorbs the milk, stirring occasionally.
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Spread bread mixture on top of cranberry sauce in pan.
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If you are making this in a slow cooker or in the oven, let the casserole sit for 2 hours or overnight.