Grease the crockpot and add the cubed brioche and white chocolate chips.

Whisk together the eggs, milk, cream, sugar, vanilla, and salt.

Pour the custard evenly over the bread and press down so it soaks in.

Cover and cook on low for 3 hours, until the center is set and no longer jiggly.

Let it cool for 15 minutes, then scoop warm and drizzle with extra cream sauce.