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Coconut Cheesecake Bread Pudding Recipe

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  • Author: admin
  • 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

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

  1. 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.
  2. Preheat the Oven: Set your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
  3. 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.
  4. Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, melted butter, cream of coconut, whole milk, and sugar until well combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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