6 eggs
4 cups cubed bread
2 cups milk
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 cup maple syrup
1/4 cup cubed unsalted butter, room temperature
1 cup chopped pecans
For the Topping:

1/2 cup light brown sugar
1 tsp ground cinnamon

Whisk eggs, milk, salt, cinnamon, and maple syrup together in a large bowl.
Stir in bread cubes and pecans, ensuring they're evenly coated.
Grease your slow cooker with butter or cooking spray.
Transfer the bread mixture into the slow cooker.
For the topping, mix brown sugar and cinnamon in a separate bowl.
Sprinkle this sweet topping over the bread mixture in the slow cooker.
Dot the surface with cubed butter.
Cover and cook on low for 3-4 hours.
Serve this heavenly French toast warm, perhaps with extra maple syrup or your favorite toppings.