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Step 1: Prepare the Bread and Strawberries
Start by spraying your slow cooker insert with nonstick cooking spray or lining it with a slow cooker liner for easy cleanup. Layer bread cubes and fresh strawberries in the crockpot, alternating until all the ingredients are used.
Step 2: Mix the Egg Mixture
In a large bowl, whisk together the strawberry preserves, milk, eggs, vanilla, and brown sugar. This milk mixture will soak into the bread, giving it a soft, custardy texture.
Step 3: Assemble and Refrigerate
Pour the egg mixture evenly over the bread mixture in the crockpot, ensuring every piece is coated. Cover the slow cooker and refrigerate overnight. This allows the bread to absorb all the liquid, ensuring a firmer texture once cooked.
Step 4: Cook the Casserole
The next morning, remove the crockpot from the fridge and set it in the slow cooker. Cook on low heat for 4 hours or high heat for 2 hours. The casserole will puff up slightly and should be golden brown on the edges.