Creme Brulee French Toast

(From Better Homes & Gardens)

12 oz Hawaiian sweet bread, cut into 1-inch cubes (about 9 cups)
4 c milk
1/2 c sugar
3 eggs
1 tea vanilla
1/4 tea salt
caramel ice cream topping, warmed

1. Line crock pot with liner. Place bread cubes in prepared crock.
2. In large mixing bowl, whisk together milk, sugar, eggs, vanilla and salt. Pour over bread cubes in crock. Press bread lightly with back of spoon to moisten bread completely. Cover and chill in the refrigerator overnight (up to 24 hours in advance).
3. Remove from fridge. Cover and cook on low 7-8 hours or until a knife inserted in the middle comes out clean. Turn off cooker. Let stand for 30 minutes. Carefully lift liner from crock and use a plate to transfer French toast to a cutting board. If desired, slice French toast to serve or spoon it into serving dishes. Top with ice cream topping (seems excessive to me, I probably won't do this. Syrup or powdered sugar will be enough.) Makes 12 servings.