cup coconut (can be mixed into the custard mixture) (optional)
In blender or food processor, fitted with a metal blade, combine all the custard ingredients. Set aside.
Combine raisins and crushed pineapple (and the juice); set aside.
Place about 1/3 of bread cubes in slow cooker, place 1/3 of raisin/pineapple mixtures. Repeat 2 more times. Then pour the custard mixture over all. pressing so all the bread soaks in the custard mixture.
top with butter, cinnamon.
Cover and cook on LOW 6 hours.
Place it in a well buttered 9 by 13 casserole.
Bake at 350 for 1 hour.
Serve hot with recipe #52907 or pineapple ice cream.