If you adore desserts that are comforting yet indulgent, you’re going to fall head over heels for this Coconut Cheesecake Bread Pudding Recipe. It’s the perfect marriage of soft, custardy bread pudding and rich, creamy cheesecake all wrapped up in tropical coconut flavors. With each bite, you’ll taste the luscious cream of coconut mingling with sweet coconut flakes and a velvety coconut cheesecake swirl, creating a dessert that feels like a warm hug from a sunny island. Whether you’re treating yourself on a lazy weekend or impressing guests, this Coconut Cheesecake Bread Pudding Recipe promises to be a crowd-pleaser that brings smiles and satisfied sighs.
Ingredients You’ll Need
This Coconut Cheesecake Bread Pudding Recipe comes together with ingredients that are simple, yet each plays a crucial role in achieving its delightful texture and tropical flavor. From the crispy baguette cubes that soak up the custard to the buttery richness and the sweet coconut components, every ingredient makes a difference.
- Baguette: Cutting into small cubes and allowing it to stale ensures it soaks the custard perfectly without falling apart.
- Eggs: They bind everything together and give the pudding its classic custard-like consistency.
- Cream of coconut: Adds natural sweetness and that unmistakable tropical coconut flavor.
- Whole milk: Balances the richness and softens the bread.
- Butter: Melted and mixed in for added depth and moistness.
- Sugar: Sweetens both the bread pudding and cheesecake layers evenly.
- Sweetened coconut flakes: For texture and a toasty, nutty finish on top.
- Cream cheese: Makes the cheesecake layer smooth, tangy, and creamy, elevating the whole dessert.
How to Make Coconut Cheesecake Bread Pudding Recipe
Step 1: Prepare the Bread
Start by cutting your baguette into small, bite-sized cubes. Spread these cubes in a single layer on a large baking sheet and let them sit out for about 24 hours to become nicely stale. This step is essential because stale bread absorbs the custard without turning mushy, creating that perfect pudding texture everyone loves.
Step 2: Preheat the Oven and Grease the Dish
Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish. A well-greased dish prevents sticking and helps the bread pudding brown beautifully on the edges.
Step 3: Make the Coconut Cheesecake Filling
In a bowl, beat together the softened cream cheese, cream of coconut, and sugar until the mixture is smooth and creamy. Transferring this filling into a piping bag or a zip-lock bag with a corner snipped off will make it easier to evenly distribute over the bread cubes later on.
Step 4: Whisk the Egg Mixture
In a separate bowl, whisk together eggs, melted butter, cream of coconut, whole milk, and sugar until everything is fully combined. This custard will soak into the bread, giving it that melt-in-your-mouth richness.
Step 5: Assemble the Bread Pudding
Layer half of your stale bread cubes evenly in the greased casserole dish. Pipe the coconut cheesecake filling over this layer as evenly as possible, then cover with the remaining bread cubes. Pour the egg custard slowly over all the layers, pressing gently on the bread to help it absorb all the creamy goodness.
Step 6: Bake to Perfection
Sprinkle sweetened coconut flakes generously on top for a crunchy, golden finish. Bake the pudding for 45 to 50 minutes until the top turns a gorgeous golden brown and the center is set. Keep an eye on the coconut flakes; if they start to brown too quickly, tent the dish with foil and continue baking to prevent burning.
How to Serve Coconut Cheesecake Bread Pudding Recipe
Garnishes
This dessert shines on its own, but you can take it even further by adding a scoop of vanilla ice cream or a drizzle of caramel sauce. The cold creaminess of ice cream contrasts wonderfully with the warm pudding, and the caramel adds a subtle, buttery sweetness that ties everything together beautifully.
Side Dishes
To complement the tropical coconut flavors, serve this bread pudding alongside a fresh fruit salad with pineapple, mango, and kiwi. The bright, zesty fruits cut through the richness of the pudding and create a lovely balance on your plate.
Creative Ways to Present
Try serving individual portions in ramekins for a classy touch or layer it in a clear trifle dish to showcase those beautiful layers of bread and cheesecake filling. You can also sprinkle toasted coconut and a pinch of cinnamon on top just before serving to add an extra aromatic flair.
Make Ahead and Storage
Storing Leftovers
After enjoying your Coconut Cheesecake Bread Pudding Recipe, any leftovers should be stored covered in the refrigerator. This will keep the pudding moist and prevent it from drying out. It will stay good for up to 3 days, giving you plenty of chances for tastier-than-ever second helpings.
Freezing
This bread pudding freezes beautifully! Wrap individual portions tightly in plastic wrap and then foil to avoid freezer burn. When wrapped properly, they can be stored in the freezer for up to 2 months, so you can enjoy this tropical delight any time you crave it.
Reheating
To reheat your bread pudding, pop it in the oven at 325°F (160°C) covered with foil for about 15 to 20 minutes or until warmed through. Avoid microwaving if you want to keep the texture intact—oven reheating keeps the top nice and crisp while the inside stays soft and creamy.
FAQs
Can I use other types of bread for this recipe?
Absolutely! While a baguette is perfect for its texture and crust, you can try using challah or brioche for a richer flavor. Just make sure the bread is day-old or stale to soak up the custard without getting mushy.
What is cream of coconut, and can I substitute it?
Cream of coconut is a sweet, thick coconut product often used in tropical drinks and desserts. It’s different from coconut milk and much sweeter. If you can’t find it, mix coconut milk with sugar, but the flavor won’t be quite as intense.
Is this dessert gluten-free?
Not as written, since it uses traditional baguette. For a gluten-free version, use gluten-free bread cubes that are sturdy enough to soak up the custard.
Can I prepare this dessert ahead of time?
You can assemble the bread pudding a few hours ahead and store it in the refrigerator before baking. This actually helps the bread absorb more custard and can enhance the flavor and texture after baking.
How do I get the top to be crispy without burning the coconut?
Keep a close eye during baking, and as soon as you notice the coconut flakes starting to darken too quickly, cover the dish loosely with foil. This helps the pudding finish cooking without burning the topping.
Final Thoughts
This Coconut Cheesecake Bread Pudding Recipe is one of those magical desserts that feels both familiar and unexpectedly exciting. With its creamy cheesecake swirl, tropical coconut flavor, and perfectly custardy bread, it’s a dessert that’s sure to become a favorite in your kitchen. Don’t hesitate to dive in and spoil yourself and your loved ones—you won’t regret it one bit!
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Coconut Cheesecake Bread Pudding Recipe
- Total Time: 25 hours (including bread staling)
- Yield: 8 servings 1x
Description
This Coconut Cheesecake Bread Pudding is a decadent dessert that layers sweetened coconut, creamy cheesecake filling, and a custardy egg mixture soaked into stale baguette cubes. Baked until golden and topped with toasted coconut flakes, it offers a rich tropical flavor and a comforting texture perfect for dessert or special occasions.
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 ensuring uniform size for even soaking and baking.
- Stale the Bread: Spread the bread cubes evenly on a large rimmed baking sheet and leave them out uncovered for about 24 hours to dry out and stiffen.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the bread pudding.
- Grease the Baking Dish: Lightly grease a 9×13-inch casserole dish to prevent sticking and ensure easy serving.
- Make the Coconut Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, cream of coconut, and sugar. Beat them with a mixer for a couple of minutes until the mixture is smooth and creamy.
- Prepare for Piping: Transfer the cheesecake mixture into a piping bag or a zip-lock bag with a small cut at the tip to make spreading over the bread easier.
- Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, melted butter, cream of coconut, whole milk, and sugar thoroughly to form a flavorful custard.
- Assemble the Bread Pudding – Layer 1: Spread half of the stale bread cubes evenly in the prepared casserole dish to form the base layer.
- Add the Cheesecake Layer: Carefully pipe the coconut cheesecake mixture over the bread cubes, covering them as evenly as possible for a rich middle layer.
- Assemble the Bread Pudding – Layer 2: Spread the remaining bread cubes on top of the cheesecake layer to create the final bread layer.
- Soak the Bread: Slowly pour the egg mixture over the layered bread ensuring the liquid seeps through all layers. Press down gently on the bread to help absorption.
- Add Coconut Topping: Sprinkle sweetened coconut flakes over the top layer to add texture and enhance the coconut flavor during baking.
- Bake the Bread Pudding: Place the casserole dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the center is fully set.
- Protect the Topping if Needed: If the coconut flakes start to brown too quickly, cover the dish loosely with foil to prevent burning and continue baking until fully cooked.
- Serve: Serve the bread pudding warm. Optionally, add a scoop of vanilla ice cream or a drizzle of caramel sauce to complement the flavors.
- Pairing Suggestion: Enjoy this dessert with a tropical beverage such as a piña colada or a coconut milk latte to enhance the coconut theme.
Notes
- Using stale bread is key to properly absorbing the custard without becoming mushy.
- You can prepare the bread cubes and let them dry overnight in advance to save time on the day of baking.
- If you don’t have cream of coconut, do not substitute with coconut milk as cream of coconut is sweeter and thicker.
- Cover the pudding with foil if the coconut topping begins to burn while baking.
- For a gluten-free version, substitute the baguette with gluten-free bread cubes.
- Leftover bread pudding can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 15 mins (plus 24 hours for bread to stale)
- Cook Time: 45-50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
