16ounceloaf day-old French or Italian breadin 1-inch cubes¹
Line a 5 or 6-quart slow cooker insert with a slow cooker liner. If you have hot spots in your slow cooker, line it with a foil sling³, and then grease the insert with nonstick cooking spray.
Place bread cubes in slow cooker insert.
In a large bowl, whisk eggs, milk, sugar, vanilla, cinnamon, and nutmeg together.
Pour egg mixture over the bread cubes, and gently press bread cubes into egg mixture. Bread should be submerged.
Cover, and cook on LOW for 3 ½-4 hours, or until the center is set.
Uncover, and let rest 10 minutes before serving.
Serve topped with syrup, powdered sugar, or your favorite French toast toppings.
The bread needs to be stale to hold up. If it isn't stale, dry the bread cubes in a single layer on a rimmed baking sheet in a 225 F oven for about 30 minutes. Then, continue with the recipe as written.
Anything from skim to whole milk to half&half to cream will work. You can also use nondairy milk.
To make a foil sling, fold a sheet of aluminum foil into thirds like you're folding a letter. Press the foil along the side of your slow cooker insert that cooks hotter (the hot spot).