Pineapple Custard Bread Pudding - cooking recipe

Ingredients

8 tablespoons butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
2 eggs
1 (15 ounce) can crushed pineapple, drained
2 1/2 cups French bread (day old, lightly toasted)
6 tablespoons coarsely chopped macadamia nuts or 6 tablespoons slivered almonds

Preparation

Beat margarine, sugars and cinnamon in a large bowl until fluffy.
Beat in eggs.
Mix in pineapple and bread cubes.
Spoon mixture into slow cooker; cover and cook on high until pudding is set and sharp knife inserted into the center comes out clean, about 1 1/2 hours.
Serve warm; sprinkle each serving with macadamia nuts.