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
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 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
