Spread bread cubes over two baking sheets and bake at 400ºF for 15 minutes. Bread should be crispy and dry.

In a large skillet, brown bacon until cooked. Remove from pan and set aside. Drain off bacon fat and clean pan.

Add butter and over medium high heat cook onions and celery for 10 minutes until soft. Return bacon to pan and heat through.

In a small bowl, whisk eggs and chicken broth, set aside

To a slow cooker, add bread cubes, sage, poultry seasoning, salt, pepper, pears and cranberries. Stir. Add bacon mixture, stir again. Pour egg mixture overtop and stir to combine.

Cover and cook on low for 3-4 hours until moist and spongy, stirring half way through..