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Mix the custard. In a large bowl, whisk the egg yolks and sugar until the egg yolks lighten in color and the sugar becomes less grainy. Add the almond extract and slowly pour in the sweetened condensed milk while vigorously whisking to incorporate it into the yolks. Add the heavy cream, coconut milk and evaporated milk in the same way.
Load the slow cooker. Turn your slow cooker to low. Use the cooking spray to coat the bottom and sides. Toss the bread in the slow cooker and arrange it to be as level as possible. Pour over the custard and gently press down to make sure all the bread has contact with the custard. Sprinkle the top with salt. Cover and cook for 4 hours or until the bread is tender, but not soggy.