Crockpot French Toast Casserole with Whole Apples

Coat the inside of a crockpot with nonstick cooking spray. Add the bread cubes.
10-12 oz brioche, challah or French bread
In a medium bowl, whisk together the eggs, milk, heavy cream, brown sugar, 2 teaspoons cinnamon, nutmeg, vanilla and salt.
6 eggs, 1 1/2 cups whole milk, 1/2 cup heavy cream, 1/2 cup brown sugar, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tsp vanilla extract, 1/4 tsp salt
Pour the custard mixture over the bread. Gently toss until all the bread pieces are evenly coated. Let sit while preparing the apples.
Use an apple peeler, corer and spiral slicer to peel, core and spiral-cut the apples. Gently compress each apple back into its original shape.
3 medium firm apples
Create three spaces among the coated bread cubes. Nestle the apples upright into the bread, leaving their tops visible.
Place one pat of butter over each apple's cored center so it melts through the spiral layers. Sprinkle extra cinnamon over the apples.
3 Tbsp salted butter
Cover and cook on low for approximately 5–6 hours, beginning your check at 5 hours. The custard should be set and reach 160°F in the center, and the apples should be easily pierced with a thin knife.
Carefully transfer the apples to serving bowls and spoon the French toast around them. For six servings, divide each apple between two bowls.
Press a fork or spoon into the apples so the tender spiral layers collapse into the French toast. Serve warm with maple syrup and optional powdered sugar.
Maple syrup, Powdered sugar