Crockpot Pineapple Bread Pudding - cooking recipe

Ingredients

1 cup butter, at room temperature
2 cups sugar
1 teaspoon cinnamon
8 eggs
24 ounces crushed pineapple, drained
5 cups toasted bread cubes
1/2 cup chopped toasted pecans
whipped cream, for garnish (optional)

Preparation

Beat together the butter, sugar, and cinnamon until creamy. Beat in the eggs until light and fluffy. Fold in the pineapple and bread cubes and pour into the slow cooker.
Cook covered on low heat for 6-7 hours. Sprinkle with chopped pecans immediately before serving, and top with whipped cream if desired.