Instructions
1. Make the custard:
In a large bowl, whisk together the eggs, milk, maple syrup, cinnamon, and salt until smooth.
2. Soak the bread:
Add the cubed bread and pecans (if using) to the custard, stirring gently to coat. Let it sit for 10 minutes so the bread absorbs the liquid.
3. Prep the slow cooker:
Lightly grease the inside with butter or non-stick spray.
4. Assemble the casserole:
Transfer the soaked bread mixture into the slow cooker, spreading evenly. In a small bowl, mix the brown sugar and cinnamon, then sprinkle over the top. Dot with cubed butter.
5. Cook:
Cover and cook on LOW for 3–4 hours, or until set and golden at the edges. Avoid HIGH to prevent drying.
6. Serve:
Scoop warm portions and drizzle with maple syrup, fresh berries, or a dollop of whipped cream.
Pro Tip: For an effortless overnight breakfast, assemble the casserole in the slow cooker, refrigerate overnight, and cook in the morning. Wake up to a warm, ready-to-eat breakfast!