If you adore cozy, comforting desserts with a tropical twist, you are absolutely going to fall head over heels for this Coconut Cheesecake Bread Pudding Recipe. Imagine tender cubes of slightly stale baguette soaked in a luscious mixture of eggs, cream of coconut, and milk, all layered with a silky coconut cheesecake filling and crowned with sweetened coconut flakes. Each bite offers a divine contrast of creamy cheesecake richness and the delicate chewiness of coconut-infused bread pudding, making it a superstar dessert for any occasion. Whether you’re serving it for a special brunch, holiday dinner, or just because, this dreamy recipe will quickly become one of your favorites to share and savor.
Ingredients You’ll Need
The magic of this Coconut Cheesecake Bread Pudding Recipe lies in its simple, accessible ingredients that blend perfectly to create layers of texture and flavor. Each ingredient plays a key role, from the sturdy baguette that crisps up beautifully to the sweet cream of coconut, which infuses each bite with tropical richness.
- Baguette (1 lb): Cubed and slightly stale, it soaks up the custard without becoming too mushy.
- Eggs (5 large): The essential binder that gives structure and richness to the custard base.
- Cream of coconut (12 oz + 3 oz): Adds luscious sweetness and authentic tropical flavor; make sure it’s cream of coconut, not coconut milk.
- Whole milk (1 cup): Softens the custard and balances the intense coconut sweetness.
- Melted butter (4 tbsp): Infuses a subtle richness and ensures that golden crust.
- Sugar (½ cup + ¼ cup): Sweetens the custard and the cheesecake filling perfectly without overpowering.
- Sweetened coconut flakes (7 oz): Provides delightful texture and a toasty coconut crunch when baked on top.
- Cream cheese (16 oz): The star of the cheesecake filling, softened for easy blending and creamy consistency.
How to Make Coconut Cheesecake Bread Pudding Recipe
Step 1: Prepare the Bread
Start by cutting your baguette into small, bite-sized cubes and spread them out evenly on a rimmed baking sheet. This step is incredibly important because leaving the bread out for about 24 hours allows it to dry out and become the perfect canvas to soak up all that luscious custard, preventing any sogginess once baked.
Step 2: Preheat and Prepare the Baking Dish
Set your oven to 375°F (190°C) to get it nice and hot. While it warms up, grease a 9×13-inch casserole dish thoroughly to make sure your bread pudding doesn’t stick, allowing for a beautiful presentation after baking.
Step 3: Make the Coconut Cheesecake Filling
In a mixing bowl, beat softened cream cheese, 3 ounces of cream of coconut, and ¼ cup of sugar together until the mixture is silky smooth and creamy. Transferring this into a piping bag or a zip-lock bag with the tip snipped off makes it so much easier to pipe the cheesecake filling evenly over the bread layers in the assembly step.
Step 4: Prepare the Egg Mixture
In a separate bowl, whisk together five large eggs, 12 ounces of cream of coconut, whole milk, melted butter, and ½ cup sugar until well combined and smooth. This custard mix is what will soak into the bread cubes, infusing the pudding with that rich, velvety coconut flavor and custard texture.
Step 5: Assemble the Coconut Cheesecake Bread Pudding Recipe
Spread half of the stale bread cubes evenly in your greased casserole dish, and pipe the cheesecake filling over the top, covering the bread layer evenly. Then, add the remaining bread cubes on top, creating lovely layers. Slowly pour the custard mixture over everything, making sure all the bread gets soaked thoroughly. Gently press down the layers to encourage absorption, ensuring every bite is moist and flavorful.
Step 6: Bake to Perfection
Sprinkle the sweetened coconut flakes generously over the surface for a beautiful topping that will caramelize and toast while baking. Bake for 45 to 50 minutes, until the top is a gorgeous golden brown and the center is set but still moist. If you notice the coconut flakes browning too quickly, tent the pudding with foil to protect the topping while the pudding finishes baking.
How to Serve Coconut Cheesecake Bread Pudding Recipe
Garnishes
This Coconut Cheesecake Bread Pudding Recipe shines on its own, but you can elevate the presentation with a few simple garnishes. A scoop of creamy vanilla ice cream on top adds a cool contrast to the warm pudding, or a drizzle of rich caramel sauce will enhance its sweet, tropical notes. Sprinkle a few extra toasted coconut flakes or some chopped toasted macadamia nuts for added crunch and visual appeal.
Side Dishes
Keep things tropical and refreshing to complement the richness by serving with fresh fruit salads featuring mango, pineapple, or kiwi. A bright citrus salad or a tangy passion fruit coulis makes an excellent balance by cutting through the creamy, decadent flavors of the bread pudding.
Creative Ways to Present
Think beyond the traditional casserole dish by plating individual portions in ramekins or mini cast-iron skillets to wow your guests. You could also turn this recipe into parfait-style desserts by layering chunks of the bread pudding with whipped cream and fresh berries in clear glasses, creating a fun and elegant twist on the classic.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be hard to believe), cover the bread pudding tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days. This helps retain moisture and keeps the cheesecake filling fresh and creamy.
Freezing
This Coconut Cheesecake Bread Pudding Recipe freezes beautifully. Wrap individual portions or the whole dish securely with plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
Reheat slices in the microwave for 1 to 2 minutes or in a preheated oven at 350°F (175°C) for about 15 minutes until warmed through. If using the oven, cover the pudding loosely with foil to prevent the coconut flakes from burning while the inside heats evenly.
FAQs
Can I use other types of bread for this Coconut Cheesecake Bread Pudding Recipe?
Absolutely! While a baguette’s crustiness is ideal for texture, you can substitute with brioche or challah for a richer, softer pudding. Just be sure the bread is slightly stale for the best custard absorption.
Is cream of coconut the same as coconut milk?
Not quite! Cream of coconut is much thicker and sweeter than coconut milk, and it’s perfect for desserts like this because it adds both flavor and sweetness. Using coconut milk instead will make the pudding less sweet and thinner.
Can I make this recipe dairy-free?
With some adjustments, yes! Try using dairy-free cream cheese alternatives, coconut milk in place of whole milk, and vegan butter or coconut oil. The flavor will stay wonderfully tropical and creamy.
Should the bread be stale before making the pudding?
Yes, letting the bread dry out overnight helps it soak up the custard mixture without turning mushy, giving you that perfect texture of creamy custard combined with tender yet structured bread pieces.
How do I prevent the coconut topping from burning?
Keep an eye on the sweetened coconut flakes as the pudding bakes. If they start to brown too quickly, simply cover the dish loosely with foil for the remaining baking time to keep the topping golden but not burnt.
Final Thoughts
Trying this Coconut Cheesecake Bread Pudding Recipe will feel like wrapping yourself in a warm tropical hug. Its unique combination of coconut richness and cheesecake creaminess nestled in tender, custardy bread is pure comfort and joy on a plate. I promise that once you make this, it will become a beloved staple in your dessert repertoire, perfect for sharing with friends and family or indulging in a sweet moment just for you. Go ahead, treat yourself and enjoy every luscious bite!
Print
Coconut Cheesecake Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 15 minutes (excluding 24 hours to stale bread)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coconut Cheesecake Bread Pudding is a decadent and tropical twist on the classic dessert. Combining the creamy richness of a coconut-infused cheesecake filling with custardy bread soaked in cream of coconut and whole milk, this baked pudding offers layers of flavor and texture. Toasted sweetened coconut flakes add a delightful crunch on top, making it perfect for a special brunch or dessert. Serve warm with optional vanilla ice cream or caramel sauce for an indulgent finish.
Ingredients
For the Bread Pudding:
- 1 lb baguette, cut into small cubes
- 5 large eggs
- 12 oz cream of coconut
- 1 cup whole milk
- 4 tbsp melted butter
- ½ cup sugar
- 7 oz sweetened coconut flakes (plus extra for topping)
For the Coconut Cheesecake Filling:
- 16 oz cream cheese, softened
- 3 oz cream of coconut
- ¼ cup sugar
Instructions
- Prepare the Bread: Cut the baguette into small cubes. Spread the bread cubes evenly on a large rimmed baking sheet and leave out uncovered for about 24 hours to become stale.
- Preheat the Oven: Set your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- Make the Coconut Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, cream of coconut, and sugar. Beat with a mixer for a couple of minutes until the mixture is smooth and creamy. Transfer the cheesecake mixture into a piping bag or a zip-lock bag with the tip cut off for easier application.
- Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, melted butter, cream of coconut, whole milk, and sugar until well combined.
- Assemble the Bread Pudding: Spread half of the stale bread cubes evenly in the prepared casserole dish. Pipe the coconut cheesecake mixture over the bread cubes, covering them as evenly as possible. Then, spread the remaining bread cubes over the cheesecake layer.
- Soak the Bread: Slowly pour the egg mixture over the bread layers, ensuring all the bread is thoroughly soaked. Press down gently on the bread to help it absorb the mixture fully.
- Bake the Bread Pudding: Sprinkle sweetened coconut flakes over the top of the pudding. Place in the oven and bake for 45–50 minutes or until the top is golden and the center is set. If the coconut flakes begin to darken too quickly, cover the top loosely with foil and continue baking until done.
- Serve: Remove from the oven and allow to cool slightly. Serve warm, optionally topped with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a tropical flair, pair with drinks like a piña colada or a coconut milk latte.
Notes
- Allowing the bread to become stale helps it absorb the custard better, resulting in a creamier texture.
- If you don’t have cream of coconut, coconut milk can be used but will change the sweetness and texture slightly.
- Use a piping bag to evenly distribute the cheesecake filling for nice individual bites throughout the pudding.
- Cover the pudding with foil if the coconut flakes brown too fast during baking.
- Let the pudding rest for about 10 minutes after baking to finish setting before cutting into servings.
