Served for a luxurious breakfast or for dessert, this pudding and sauce are scrumptious.

SERVES 6

INGREDIENTS

BREAD PUDDING:

• 5 large eggs
• 1 ½ cups heavy cream
• One 14-ounce can coconut milk
• ½ cup granulated sugar
• 1 teaspoon vanilla bean paste or vanilla extract
• 6 cups torn egg bread (1-inch cubes)
• 1 cup chopped pineapple
• ½ cup finely chopped mango
• ½ cup finely chopped papaya
• ½ cup sweetened flaked coconut
• 2 tablespoons unsalted butter, melted
• 2 cups water

BUTTERSCOTCH MACADAMIA NUT SAUCE:

• ½ cup (1 stick) unsalted butter
• 1 cup chopped roasted and salted macadamia nuts
• 1 cup firmly packed light brown sugar
• 1 ½ cups heavy cream
• Unsweetened Whipped Cream for Serving

INSTRUCTIONS

1. Coat the inside of a 2-quart souffle dish with nonstick cooking spray. (Make sure the dish will fit inside your cooker.) Make a sling for the souffle dish and place the souffle dish in the center of the sling.
2. To make the pudding: In a large mixing bowl, whisk together the eggs, cream, coconut milk, granulated sugar, and vanilla until smooth. Add the bread cubes and chopped fruit, press the bread into the custard, and stir until the liquid is absorbed by the bread. Transfer the mixture to the prepared souffle dish, sprinkle the top with coconut, and drizzle with the melted butter.
3. Pour the water into the pressure cooker and place the trivet in the pot. Using the sling, lower the souffle dish into the pressure cooker and fold the ends over the pudding to keep them inside the pressure cooker. Lock the lid in place and cook at high pressure for 25 minutes.
4. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Using the sling, lift the souffle dish out of the pot and transfer it to a cooling rack to rest for 15 minutes.
5. To make the sauce: In a 2-quart saucepan, melt the butter over medium-high heat. Add the macadamia nuts and toast for 2 minutes until fragrant. Add the brown sugar and cook, stirring, for 4 minutes until the sauce is a golden brown. Add the cream, bring the sauce to a boil, and cook, stirring, until it is clear. (Refrigerate any cooled leftover sauce in an airtight container for up to 2 weeks.)
6. Serve the bread pudding warm with the warm sauce and a dollop of unsweetened whipped cream.