Lightly coat the inside of your slow cooker with non-stick spray or use a slow cooker liner.

Place the cubed bread evenly inside the slow cooker.

In a large bowl, whisk together eggs, milk, Greek yogurt (or sour cream), maple syrup, vanilla extract, ground cinnamon, and salt until smooth.

Pour the egg mixture over the bread cubes, pressing gently with a spatula to help bread absorb the liquid.

Cover and cook on Low for 5–7 hours or High for 2–3 hours, until the center is set and slightly springy.

Once cooked, turn the slow cooker off and let the casserole sit covered for about 10 minutes.

Serve warm with your favorite toppings such as fresh fruit, nuts, or syrup.