Spread half of the bread cubes in the prepared slow cooker.

Sprinkle with half of the cheese, half of the roasted peppers and 1/3 of the scallions.

Repeat with the remaining bread, remaining 1/2 cup of cheese, remaining roasted peppers, and half of the remaining scallions.

In a bowl, whisk together the eggs, milk, chipotle chile, salt and pepper until well blended. Pour the mixture evenly over the bread.

Press gently on the bread to submerge it. Cover and cool on LOW until the center of the crock pot strata is set, 3 to 4 hours.

Uncover and let the strata cool for 20 minutes. Sprinkle with the remaining scallions and serve.

Cooking Note: To speed up the staling of my bread. I cut up the baguette into cubes and let it sit out on the counter for several hours.

**To make an aluminum slow cooker foil collar, fold sheets of heavy duty foil until you have a six-layred foil rectangle (12 x 4) for a small slow cooker and 16 x 4 for a large slow cooker. Press the collar into the back of the slow cooker insert. The food will help hold the collar in place during cooking and will prevent the food from cooking unevenly!