Ingredients:

• 1 large loaf French bread
• 6 eggs
• 2 cups whole milk
• 2 teaspoons cinnamon
• 1/2 cup butter, softened
• 2/3 cup brown sugar, packed
• 1 teaspoon vanilla
• 1/2 cup pecans, cut into pieces
• 1 tablespoon butter
• 1 tablespoon brown sugar

Directions:

1. Cut loaf of  it into  1″ cubes and place the bread cubes into a large bowl.
2. In a different bowl beat the eggs, milk, vanilla and 1½ teaspoon of cinnamon until well blended. Pour the egg and milk mixture over bread cubes and stir until all your bread is well coated.
3. Coat the bowl of the slow cooker with non-stick spray.  Pour the bread mixture into the bowl of the slow cooker and cover with top. Refrigerate for 8 hours to overnight.
4. Cut together the butter and brown sugar into small pieces in a separate bowl. Cover bowl and refrigerate.
5. Remove French toast from refrigerator and crumble the butter mixture over the top.
6. In a small skillet melt 1 tablespoon butter and 1 tablespoon brown sugar with the pecan pieces over medium heat. As pan warms turn the heat down a bit and let the mixture become sticky. Remove pan from stove and pour mixture over the bread mixture in the slow cooker.
7. Cover and cook on low for 3 1/2 to 4 hours or high for 2 1/2 hours. Egg will be set and not mushy.
8. Let it cool slightly before serving.