If you’re ready to turn your kitchen into a tropical bakery, this Coconut Cheesecake Bread Pudding is your ticket to dessert bliss. Imagine luxuriously creamy cheesecake ribbons mingling with pillowy cubes of coconut-soaked bread, all crowned by a golden, toasty coconut topping. Every bite is a celebration of rich flavor and comforting texture, making it an unforgettable treat for gatherings or a cozy night in. Whether you’re a seasoned baker or just looking for something new to try, this Coconut Cheesecake Bread Pudding will win you over with its irresistible charm.
Ingredients You’ll Need
The magic of Coconut Cheesecake Bread Pudding lies in its simple, well-chosen ingredients. Each one plays a special role, from the sturdy French baguette providing structure, to the creamy coconut and tangy cheesecake filling delivering pure decadence. Here’s what you’ll need and why it matters:
- French baguette: The chewy, crusty texture soaks up the custard while holding its shape, giving your bread pudding body and bite.
- Large eggs: These help set the custard, binding everything together for that classic bread pudding richness.
- Cream of coconut: Sweet, thick, and bursting with coconut flavor, it’s the secret to the tropical twist in both the pudding and the cheesecake filling.
- Whole milk: Adds creaminess and helps the custard flow smoothly through every nook of the bread.
- Melted butter: Brings richness and depth, ensuring each bite is melt-in-your-mouth delicious.
- Granulated sugar: Sweetens the pudding and the cheesecake filling just enough to make every bite sing.
- Sweetened coconut flakes: Folded into the pudding, they add chewy texture and a lovely, toasted finish on top—reserve some for that irresistible golden crust.
- Cream cheese: The heart of the cheesecake swirl, it offers tang and silkiness for luxurious contrast.
How to Make Coconut Cheesecake Bread Pudding
Step 1: Prepare the Bread
Start by slicing your French baguette into small, bite-sized cubes. Stale bread is best for soaking up all the coconut custard, so let the cubes sit out on a baking sheet for at least 24 hours at room temperature. If you’re short on time, you can bake the cubes at a low 200°F oven for 1.5 to 2 hours until they’re perfectly dried out. This step is crucial for avoiding a soggy pudding and gives you that satisfying, custardy texture.
Step 2: Make the Cheesecake Filling
In a mixing bowl, blend together the softened cream cheese, cream of coconut, and a touch of sugar. Beat until you have a smooth, fluffy filling with no lumps. Transfer this mixture into a piping bag or a sturdy zip-top bag—this makes layering the cheesecake filling effortless and ensures you get ribbons of tangy goodness throughout your Coconut Cheesecake Bread Pudding.
Step 3: Make the Bread Pudding Mixture
Whisk together your eggs, more cream of coconut, whole milk, melted butter, and sugar until everything is beautifully combined. This creamy, coconut-infused custard is what transforms the bread cubes into soft, flavorful morsels. Be generous with your whisking—the smoother the custard, the silkier your final pudding will be.
Step 4: Assemble the Pudding
Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish. Scatter half of your prepared bread cubes into the dish, then pipe or spoon half the cheesecake filling evenly over the top. Layer on the rest of the bread cubes, followed by the remaining cheesecake filling. Pour the coconut custard mixture slowly and evenly over everything, pressing down gently so every cube gets a soak.
Step 5: Bake
Sprinkle the reserved sweetened coconut flakes over the top for a golden, toasty finish. Slide the dish into the oven and bake for 45 to 50 minutes, or until the top is beautifully golden and the center is set. If you notice the coconut browning too quickly, tent the pudding loosely with foil for the last stretch of baking.
Step 6: Serve
Let your Coconut Cheesecake Bread Pudding cool for a few minutes once it comes out of the oven. This makes it easier to slice and helps the flavors settle. Serve it warm, with a scoop of vanilla ice cream if you’re feeling extra indulgent—the contrast of hot pudding and cold ice cream is simply divine.
How to Serve Coconut Cheesecake Bread Pudding
Garnishes
A flourish of garnishes turns this homey dessert into a showstopper. Try a dusting of powdered sugar, a handful of toasted coconut flakes, or a drizzle of caramel sauce for extra wow-factor. Fresh berries or sliced tropical fruit, like mango or pineapple, add a splash of color and an extra pop of freshness to each serving.
Side Dishes
Pairing Coconut Cheesecake Bread Pudding with the right accompaniments elevates the whole experience. A scoop of creamy vanilla ice cream or a dollop of whipped cream is a classic, but a side of tangy fruit salad or even a small cup of espresso balances the richness and keeps things lively.
Creative Ways to Present
If you’re serving a crowd, consider cutting the bread pudding into neat squares and arranging them on a platter, each topped with a swirl of whipped cream and a sprinkle of coconut. For a fancier touch, bake the pudding in individual ramekins—you’ll get perfectly portioned desserts that look as good as they taste. Or, for a brunch spread, serve small slices alongside fresh fruit and coffee.
Make Ahead and Storage
Storing Leftovers
Leftover Coconut Cheesecake Bread Pudding keeps beautifully. Just cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to four days—the flavors actually deepen as it sits, making tomorrow’s dessert even more delicious!
Freezing
If you want to save some for later, this bread pudding freezes well. Allow the pudding to cool completely, then wrap individual pieces or the whole dish tightly in plastic wrap and foil. Freeze for up to three months. When you’re ready for a treat, thaw overnight in the fridge.
Reheating
To bring back that fresh-from-the-oven magic, reheat slices of Coconut Cheesecake Bread Pudding in the microwave for about 30 seconds, or warm the whole dish in a 325°F oven until heated through. Add a splash of milk before reheating to keep things moist, and don’t forget your favorite toppings!
FAQs
Can I use a different type Dessert
Absolutely! While French baguette is classic for its texture, you can try brioche, challah, or even a sturdy sourdough. Just avoid breads that are too soft or airy, as they may become mushy.
Is there a substitute for cream of coconut?
If you can’t find cream of coconut, you can use coconut milk with added sugar, but the final flavor and richness may be slightly different. Cream of coconut has a thicker texture and more pronounced sweetness, which really makes Coconut Cheesecake Bread Pudding shine.
Can I make this recipe gluten-free?
Yes! Swap in your favorite gluten-free baguette or bread. Just be sure the bread is dense enough to soak up the custard without falling apart.
How do I prevent the coconut topping from burning?
If you notice the coconut flakes browning too quickly as the pudding bakes, simply cover the dish loosely with foil for the remainder of the bake time. This protects the topping while letting the pudding cook through.
Can I add other mix-ins to the bread pudding?
Definitely! Try folding in white chocolate chips, chopped macadamia nuts, or even a handful of diced tropical fruit for extra bursts of flavor and texture in your Coconut Cheesecake Bread Pudding.
Final Thoughts
If you’ve been craving a dessert that’s equal parts comforting and exotic, I can’t recommend Coconut Cheesecake Bread Pudding enough. It’s the kind of recipe you’ll want to share with friends, but don’t be surprised if you keep sneaking back for just one more bite. Give it a try—you might just discover your new favorite way to end a meal!
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Coconut Cheesecake Bread Pudding Recipe
- Prep Time: 30 minutes (excluding bread drying time)
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes (excluding bread drying time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Coconut Cheesecake Bread Pudding combines the rich creaminess of cheesecake with the tropical sweetness of coconut in a comforting dessert. Cubed French baguette is soaked in a luscious custard infused with cream of coconut and layered with a smooth cheesecake filling, then baked to golden perfection and topped with toasted coconut flakes for added texture and flavor. Perfect for any occasion, this recipe serves 12 and offers a delightful twist on traditional bread pudding.
Ingredients
For the Bread:
- 1 pound French baguette, cut into small cubes
For the Bread Pudding:
- 5 large eggs
- 12 oz cream of coconut
- 1 cup whole milk
- 4 tablespoons melted butter
- 1/2 cup granulated sugar
- 7 oz sweetened coconut flakes (reserve some for topping)
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 3 oz cream of coconut
- 1/4 cup granulated sugar
Instructions
- Prepare the Bread: Cut the French baguette into small cubes and spread them evenly on a large baking sheet. Let the cubes sit at room temperature for at least 24 hours to become stale. Alternatively, for a quicker method, bake the cubes at 200°F (93°C) for 1.5 to 2 hours until dried out but not browned.
- Make Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, 3 oz cream of coconut, and 1/4 cup granulated sugar. Beat the ingredients together until the mixture is smooth and creamy. Transfer the cheesecake filling into a piping bag or a zip-top bag for easier layering.
- Make Bread Pudding Mixture: In a separate large bowl, whisk together 5 large eggs, 12 oz cream of coconut, 1 cup whole milk, 4 tablespoons melted butter, and 1/2 cup granulated sugar until all components are well combined and the mixture is smooth.
- Assemble the Pudding: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish to prevent sticking. Spread half of the stale bread cubes evenly in the dish, then pipe the cheesecake filling over the bread layer in an even layer. Add the remaining bread cubes on top. Pour the prepared egg and coconut milk mixture evenly over the bread layers, gently pressing down to ensure all bread is soaked.
- Bake: Sprinkle the reserved sweetened coconut flakes evenly over the top of the assembled pudding. Bake in the preheated oven for 45 to 50 minutes or until the top is golden brown and the center is set. If you notice the coconut flakes browning too quickly, cover the dish loosely with aluminum foil to prevent burning.
- Serve: Allow the bread pudding to cool for a few minutes before slicing into portions. For an extra indulgence, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce if desired.
Notes
- Using stale bread helps absorb the custard better, but you can speed up the process by baking fresh bread cubes at a low temperature.
- Ensure cream cheese is softened for a smooth cheesecake filling without lumps.
- If cream of coconut is unavailable, you can substitute with coconut milk and additional sugar, but the flavor will be less sweet and creamy.
- Covering with foil during baking prevents the coconut flakes from burning while still allowing the pudding to cook thoroughly.
- The pudding tastes even better the next day after the flavors have melded together; reheat gently before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of recipe)
- Calories: 370 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 120 mg
