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By Root 1777 0

decadent frozen drinks flavored with coconut, pineapple, and rum. At home, dessert doesn’t get much better than this tropical bread pudding, studded with pineapple, macadamia nuts, and coconut in the rum-flavored custard. You’ll be singing “Tiny Bubbles” before you know it!

8 cups torn stale Hawaiian sweet egg bread, challah, or croissants

2 cups ½-inch chunks fresh pineapple

1 cup chopped macadamia nuts

1½ cups shredded sweetened coconut

3 cups heavy cream

8 large eggs

1 tablespoon vanilla extract or bean paste

¼ cup dark rum

1½ cups sugar

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.

put the bread in the slow-cooker insert, add the pineapple, nuts, and coconut, and toss to combine. Whisk together the cream, eggs, vanilla, rum, and sugar in a large mixing bowl until blended. Pour over the bread and push the bread down to submerge it.

cover and cook on high for about 3 hours, until puffed and an instant-read thermometer inserted in the center registers 185°F. Uncover and allow to cool for 30 minutes.

serve from the cooker set on warm.

serves 6–8

Coconutty Bread Pudding

Coconut is one of my favorite flavors, and in this bread pudding it not only flavors the egg custard but also sets the taste throughout the pudding. Add milk-chocolate chips and macadamia nuts, and this dessert is sure to make everyone at your table smile.

8 cups 1-inch cubes or torn stale sturdy white bread, such as Pepperidge Farm

1½ cups shredded sweetened coconut

1 cup chopped macadamia nuts

1½ cups milk-chocolate chips, such as Ghirardelli or Guittard

One 13- to 14-ounce can coconut milk

1 cup milk

1 cup heavy cream

8 large eggs

½ cup firmly packed light brown sugar

¼ cup dark rum (optional but, oh, so good)

Hot fudge, berry, or buttered rum sauce for serving

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Put the bread, coconut, macadamia nuts, and chocolate chips in a large bowl. In another bowl, whisk together the coconut milk, milk, cream, eggs, sugar, and rum (if using).

pour the milk mixture over the bread and stir until the bread is soaked. Transfer the bread mixture to the slow-cooker insert. Cover and cook on low for 4 hours, until the pudding is cooked through and an instant-read thermometer inserted in the center reads 170°F. Uncover and cook for an additional 30 minutes.

serve the pudding with hot fudge sauce, berry sauce, or buttered rum sauce.

serves 8–10

Down East Indian Pudding

Legend has it that Indian pudding was served at the first Thanksgiving in Plymouth, Massachusetts. A steamed pudding similar to those served in England for holidays, Indian pudding is prepared using cornmeal and molasses and is flavored with cinnamon, ginger, and nutmeg. The warm pudding is served scooped into bowls and topped with maple-flavored whipped cream or ice cream.

½ cup yellow cornmeal

¾ cup water

4 cups milk

1 large egg

3 tablespoons sugar

½ cup dark molasses

2 tablespoons unsalted butter

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon salt

½ cup raisins or other dried fruits, such as cranberries or blueberries

2½ cups heavy cream

¼ cup maple syrup

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Stir together all the ingredients except the heavy cream and maple syrup in a large mixing bowl until well blended. Transfer the mixture to the slow-cooker insert.

cover and cook on high for 3 hours, until set. Carefully remove the slow-cooker insert and allow the pudding to cool for about 30 minutes.

whip the heavy cream in a mixing bowl to stiff peaks, then beat in the maple syrup.

serve the pudding from the cooker set on warm, and accompany with the maple-flavored whipped cream.

serves 8

Grape-Nuts Custard Pudding

A staple on menus in New England, this comforting custard studded with crunchy Grape-Nuts cereal is comfort food of the first order.