Slow Cooker French Toast Bread Pudding

Line the removable crockery liner of a 4-quart slow cooker with a disposable slow cooker liner; coat with cooking spray. Place bread cubes in the prepared liner.

In a large bowl combine eggs, milk, sugar, vanilla, and salt. Pour egg mixture over bread cubes in liner. Using the back of a large spoon, press lightly to moisten bread completely. Cover and chill crockery liner for 4 to 24 hours.

Place crockery liner in the slow cooker. Cover and cook on low-heat setting for 4 hours or until an instant-read thermometer registers 200°F to 210°F when inserted in the center of the pudding. Turn off cooker. Remove crockery liner from cooker. Cool covered for 30 minutes. Serve bread pudding out of crock with caramel topping.