1 cup sugar
1 stick butter (softened)
1 tsp ground cinnamon
4 eggs
3 cups white bread cubes
1/3 cup flaked coconut
1/3 cup pecans (chopped)
caramel ice cream topping (optional)

In a mixing bowl, beat sugar, butter and cinnamon. Add eggs and beat until well blended. Stir in bread, coconut and pecans. Pour into crock pot and cook on low until knife inserted in center comes out clean (approx 3 -4 hours)

Serve warm with caramel topping, if desired.