Slow Cooker French Toast Casserole

Ingredients:

1 loaf Italian bread cut into 1″ pieces. (This should be 6-7 cups of bread)
6 large eggs
2 cups milk I use 2%
2 teaspoons cinnamon divided
¼ cup salted butter at room temperature
⅓ cup brown sugar
½ teaspoon vanilla extract
powdered sugar for topping

Instructions:

To stale the bread:
Cube the bread into approximately 1″ pieces and spread onto a lipped baking sheet. Bake in a 170°F preheated oven for 30-60 minutes, or until dry. Alternatively, you can cube the bread and let it sit out overnight to stale.
To prep the casserole:
In a large mixing bowl, whisk together the eggs, milk, vanilla, and 1 teaspoon of the cinnamon.
Add the stale cubed bread to the egg mixture and stir so all pieces of the bread are fully coated. Cover the bowl with plastic wrap and move it to the fridge for 4-8 hours.
In a small mixing bowl, use a pastry cutter or a fork to cut together the butter, brown sugar, and remaining cinnamon. Cover and put in the fridge as well.
To assemble the casserole:
When ready, spray a 6 quart slow cooker with non-stick spray and pour in the soaked bread pieces.
Crumble the butter mixture evenly over the top.
Cover and cook on HIGH for 2 hours or LOW for 4 hours, or until the center is set.
Turn the slow cooker to WARM and remove the lid. Let stand for 15 minutes to set before serving.
Top with powdered sugar, syrup, and berries.