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
Scale
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
