In a large bowl, whisk together eggs, milk, salt, ground cinnamon, and maple syrup.

Add the cubed bread and chopped pecans to the egg mixture. Stir to coat evenly.

Grease the slow cooker with butter or cooking spray.

Pour the bread mixture into the slow cooker.

In a separate bowl, mix the brown sugar and ground cinnamon for the topping.

Sprinkle the topping mixture over the bread in the slow cooker.

Dot the top with cubed butter.

Cover the slow cooker and cook on low heat for 3-4 hours. Once done, serve warm with additional maple syrup or toppings of your choice.