Slow Cooker Pineapple Bread Pudding

Grrrrrgh!
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.