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In a large mixing bowl, whisk together the eggs, milk, salt, cinnamon, and maple syrup.
Add the cubed bread to the mixture, making sure all the bread is coated with the liquid.
Cover and refrigerate the mixture overnight.
In the morning, grease the slow cooker with butter or cooking spray.
Transfer the bread mixture to the slow cooker.
Sprinkle the chopped pecans on top.
In a separate bowl, mix together the brown sugar and cinnamon for the topping.
Sprinkle the topping evenly over the bread and pecans.
Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the casserole is set and the top is golden brown.
Serve warm and enjoy!