Description
This Coconut Cheesecake Bread Pudding is a delightful tropical twist on a classic dessert, featuring layers of stale baguette soaked in a rich coconut custard and a smooth coconut cheesecake filling. Baked to golden perfection and topped with sweetened coconut flakes, it’s perfect for those who love creamy, comforting sweets with a hint of island flavor.
Ingredients
Scale
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 and spread them evenly on a large rimmed baking sheet. Leave the bread cubes out at room temperature for about 24 hours to become stale, which helps them absorb the custard better.
- Preheat the Oven: Set your oven to 375°F (190°C) and grease a 9×13-inch casserole dish to prevent sticking.
- 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 it into a piping bag or a zip-lock bag with the tip cut off to ease application.
- Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, melted butter, cream of coconut, whole milk, and sugar until fully combined and smooth.
- Assemble the Bread Pudding: Spread half of the stale bread cubes evenly in the greased casserole dish. Pipe the coconut cheesecake mixture evenly over the bread layer. Top with the remaining bread cubes. Slowly pour the egg mixture over all the bread layers, ensuring that the bread is thoroughly soaked. Gently press down on the bread to aid absorption of the custard.
- Bake the Bread Pudding: Sprinkle sweetened coconut flakes over the top evenly. Bake the casserole for 45–50 minutes until the top is golden brown and the center is set. If the coconut flakes begin to darken too quickly, cover the dish loosely with foil and continue baking until done.
- Serve: Serve the bread pudding warm, optionally topped with a scoop of vanilla ice cream or a drizzle of caramel sauce. For an enhanced coconut experience, pair with a tropical beverage such as a piña colada or a coconut milk latte.
Notes
- Leaving the bread out for 24 hours is crucial to ensure it dries out and absorbs the custard well without becoming mushy.
- Using cream of coconut instead of coconut milk adds sweetness and a richer coconut flavor to the custard and cheesecake layers.
- Covering with foil halfway through baking helps prevent the coconut topping from burning.
- For an extra touch, toast some coconut flakes separately to sprinkle on top before serving for added crunch.
- This dessert is best enjoyed warm but can be refrigerated and gently reheated.
