Crock Pot French Toast Casserole

Before getting started, grease your slow cooker with non-stick cooking spray.
Using a large chef's knife, cube the bread into small 1-inch cubes, and layer it with the pecans in your slow cooker.
In a medium mixing bowl, whisk together the eggs, milk, real maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
Pour the egg mixture over the bread and pecans in the Crock Pot, and give it all a gentle toss. Make sure all the bread is good and soaked.
Using a pastry blender, crumble the butter, brown sugar, and cinnamon together in a small bowl.
Crumble the cinnamon brown sugar topping over the entire casserole. It’s a really moist mixture, so it’s more like clumps of cinnamon brown sugar.
Place the lid on your slow cooker, and cook on high for 2 to 2 1/2 hours… Or you can cook it on low for 3 to 4 hours.
To make sure it's done, I use a meat thermometer to check the internal temperature and make sure it's up to the proper temp, 165ºF, for eggs.
You can slice it and serve it with powdered sugar and/or maple syrup. Keep the rest of your casserole warm, using the “Keep Warm” setting on your slow cooker, if applicable.