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Generously coat the inside of a slow cooker with cooking spray. Place bread in the slow cooker.
In a large bowl, lightly whisk eggs, then whisk in peanut butter until well blended. Whisk in milk, sugar, vanilla and salt. Pour over bread in slow cooker; press bread down until submerged in liquid. Place spoonfuls of jam in and around the bread mixture, pushing them in with a spoon. Cover and cook on High for about 2 3/4 hours or until the internal temperature reaches 160°F on an instant-read thermometer.
Remove lid and cook an additional 15 minutes. Cool slightly before serving.