12 ounces Hawaiian sweet bread cut into 1-inch cubes (about 9 cups)
4 c milk
1/2 c sugar
3 eggs
1 t vanilla
1/4 t salt
Caramel ice cream topping, warmed
Place bread cubes in slow cooker. In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, and salt. Pour over bread cubes. 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. Spoon into serving dishes. Top with ice cream topping.
