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In a large bowl, combine eggs, milk, yogurt, vanilla, and 1 tsp of cinnamon. Whisk until well mixed. Submerge bread into the egg mixture, allowing the bread to soak up the liquid. Cover and let soak for 4 hours in the refrigerator.
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Spray the inside of the slow cooker, then pour in the bread mixture.
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In a small bowl, combine butter, brown sugar and remaining 1 tsp of cinnamon. Crumble the butter mixture over the top of the bread, then cook on low for 4 hours (or 2 hours on high).