Line crock pot with aluminum foil and coat with vegetable spray.

Adjust oven rack to middle position and preheat oven to 225°F.

Spread bread over baking sheet and bake until dry and crisp, about 40 minutes.

Let bread cool slightly, and then transfer to large bowl.

Mix chocolate chips into dried bread. Transfer to crock pot.

Microwave cookie butter 40-50 seconds.

Whisk cream, milk, egg yolks, cookie butter, 3/4 c granulated sugar, vanilla and salt together in bowl.

Pour mixture evenly over bread. Press gently on bread to submerge.

Mix together tablespoon granulated sugar and light brown sugar.

Sprinkle over top of bread mixture.

Cover and cook until center is set, about 4 hours on low. Let cool 30 minutes before serving.