Reserve the pineapple juice separately and drain the crushed pineapple in a fine-mesh strainer for 10 minutes to prevent excess moisture from making your casserole soggy.

Cut bread into cubes and lightly toast them in a 350°F oven for 8-10 minutes before adding to the mixture—this prevents them from becoming mushy and maintains structural integrity.

Whisk eggs with sugar first, then slowly add warm milk while stirring to temper the eggs and create a silky custard base without scrambling.

Brown your butter on the stovetop until nutty and fragrant, then drizzle over the casserole just before serving for an elevated, complex flavor that complements the sweetness.

Set your slow cooker to low for 3-4 hours and begin checking at the 2.5-hour mark—the edges should be set while the center remains slightly jiggly for the perfect creamy texture.