Pour the creamy mixture over the bread: From a high angle, slowly pour this 1 creamy mixture evenly over the soft bread cubes in the slow cooker, making sure to soak all of the bread. Gently press down any dry pieces with the back of a spoon so they absorb the custard.
Rest and soak: Let the mixture sit in the slow cooker for 15–20 minutes with the power off, allowing the bread cubes to fully absorb the custard before cooking.
Cook the bread pudding: Cover the slow cooker with the lid. Cook on LOW for 2 1/2 to 3 1/2 hours, or until the custard is set in the center and a knife inserted into the middle comes out mostly clean with just a bit of soft custard clinging to it. Avoid lifting the lid too often, as this extends the cooking time.
Finish and serve: Once set, turn off the slow cooker and let the bread pudding stand, covered, for 10–15 minutes to firm up slightly. Spoon warm portions into bowls and serve as is, or top with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
Variations & Tips
For a lighter custard, replace 1 cup of the heavy cream with an additional cup of whole milk or half-and-half; the texture will be slightly less rich but still indulgent. To lean into the tropical notes, stir 1/2 teaspoon coconut extract into the custard and swap half of the heavy cream for canned coconut milk. If you prefer more texture, increase the chopped macadamia nuts to 3/4 cup and toast them briefly in a dry skillet before adding for extra flavor. You can also fold in 1/2 cup of shredded sweetened coconut with the bread cubes. For a fruit-forward version, scatter 1 cup of fresh or frozen (thawed and drained) raspberries, blueberries, or diced pineapple over the bread before pouring on the creamy mixture. If you like a more caramelized top, transfer finished portions to small baking dishes and broil for 1–2 minutes with a sprinkle of sugar. Leftovers reheat well in the microwave with a splash of milk or cream; store covered in the refrigerator for up to 3 days.
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