Heavily grease the inside of the the slow cooker with butter or non stick cooking spray.
In a large bowl, combine eggs, milk, 1/2 teaspoon cinnamon, vanilla and salt.
Add bread into egg and milk mixture and gently stir to combine.
Cover and place in your refrigerator for at least 4 hours or overnight.
In a separate bowl, combine brown sugar, butter, cinnamon and nutmeg.
Cover and place in your refrigerator until needed.
Pour your coated bread into your slow cooker.
Crumble your butter mixtures over over the top of your bread.
Cover and cook on low for 3 1/2 to 4 hours or high for 2 hours.
Let it cool down for 10-15 minutes prior to serving.
Top with powered sugar and maple syrup!