Creme Brulee French Toast

12 ounces challah or sweet bread ( Hawaiian sweet bread), cut into 1-inch cubes (about 9 cups)
4 cups milk
1/2 cup sugar
3 eggs
1 teaspoon vanilla
1/4 teaspoon salt
Caramel ice cream topping, warmed

Place bread cubes in prepared slow cooker. In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, and salt. Pour over bread cubes in cooker. Press bread lightly with back of a large spoon to moisten bread completely. Cover and chill in the refrigerator for 4 to 24 hours. Remove from refrigerator. Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand for 30 minutes. Slice French toast to serve or spoon it into serving dishes. Top with ice cream topping. Makes 12 servings.