Slow Cooker Pineapple Bread Pudding

Course :	Puddings
From:	HungryMonster.com
Serves:	1

Ingredients:

1	cup	butter or margarine -- softened
2	cups	sugar
1	teaspoon	cinnamon
8	large	eggs
30	ounces	crushed pineapple in juice -- drained
5	cups	toasted bread cubes
1/4	cup	chopped pecans -- optional
1/4	cup	whipped cream -- optional

Preparation:

In a bowl, beat butter, sugar and cinnamon with an electric mixer. Add eggs and beat until fluffy. Fold pineapple and bread cubes into the creamed mixture. Pour into the Crock-Pot. Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours. Before serving top with chopped pecans and whipped topping if desired. Serve warm.