Pour this 1 creamy mixture over soft bread cubes into a slow cooker for a dreamy indulgence you’ll crave again and again

This slow cooker white chocolate macadamia bread pudding is all about one simple, creamy mixture poured over soft bread cubes for an indulgent dessert that practically makes itself. It borrows the comfort of classic bread pudding—an old European way to use up stale bread—and gives it a tropical-leaning twist with Hawaiian bread, white chocolate, and buttery macadamias. Everything happens in the slow cooker: you whisk together eggs, heavy cream, white chocolate chips, vanilla, and sugar, then soak the bread right in the crock. A few hours later you have a rich, custardy pudding with pockets of melted white chocolate and a gentle crunch from the nuts.

Serve this bread pudding warm straight from the slow cooker, with a spoonful of softly whipped cream or a scoop of vanilla bean ice cream. A drizzle of warm caramel or a splash of coconut milk caramel plays nicely with the macadamias and Hawaiian bread. For something lighter, pair small portions with fresh berries or sliced pineapple to cut through the richness. A cup of strong coffee, espresso, or unsweetened black tea balances the sweetness beautifully.

Servings: 8

1 (16-ounce) loaf Hawaiian sweet bread, cut into 1-inch cubes

1 cup whole milk

Grease the slow cooker: Rub the inside of a 4- to 6-quart slow cooker with the softened butter, making sure to coat the bottom and sides so the custard doesn’t stick.

Prepare the bread: Cut the Hawaiian sweet bread into roughly 1-inch cubes. Place the bread cubes into the prepared slow cooker, spreading them into an even layer but not pressing them down too firmly.

Add chocolate and nuts: Sprinkle about 3/4 cup of the white chocolate chips and all of the chopped macadamia nuts evenly over the bread cubes, gently tossing with your hands so the pieces are distributed throughout.

Make the 1 creamy mixture: In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, and salt. Warm over medium-low heat, stirring often, just until the mixture is hot to the touch and the sugar is dissolved; do not let it boil.

Melt in the white chocolate: Remove the warm cream mixture from the heat and immediately add the remaining 1/4 cup white chocolate chips. Let sit for 1 minute, then whisk until the chocolate is completely melted and the mixture is smooth and creamy.

Finish the custard: In a large bowl, lightly whisk the eggs and vanilla until combined. Slowly pour the warm white chocolate cream into the eggs while whisking constantly, creating one unified, silky custard mixture.