If you love the comforting embrace of bread pudding combined with the tropical twist of creamy coconut and rich cheesecake, then this Coconut Cheesecake Bread Pudding Recipe is about to become your new favorite indulgence. Imagine tender cubes of baguette soaked in a luscious coconut-egg custard, layered with a velvety cheesecake filling, all baked to golden perfection and topped with toasted coconut flakes for that satisfying crunch. This dessert is pure magic, effortlessly blending familiar textures with exotic flavors that promise to brighten any day or special occasion.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering simple yet essential ingredients is key to this Coconut Cheesecake Bread Pudding Recipe’s success. Each component plays its part—bread provides the structure, coconut lends sweetness and tropical flair, and cream cheese adds that unmistakable richness, making every bite a delightful dance of flavors and textures.
- Baguette: Using a 1 lb baguette cut into small cubes creates the perfect base that soaks up all the custard without becoming too mushy.
- Eggs: Five large eggs bind the pudding together and add richness to the custard mixture.
- Cream of coconut: At 12 oz, it infuses irresistible coconut sweetness and a creamy mouthfeel throughout the bread pudding and cheesecake layers.
- Whole milk: One cup of whole milk balances the coconut’s sweetness and adds moisture to the custard.
- Melted butter: Four tablespoons add lusciousness and help create a tender crumb texture in the baked pudding.
- Sugar: Half a cup plus 1/4 cup in the cheesecake filling provide just the right amount of sweetness to enhance all flavors without overwhelming.
- Sweetened coconut flakes: Seven ounces mixed in and extra for topping add texture and a toasty coconut flavor, giving the pudding a beautiful finish.
- Cream cheese: Sixteen ounces softened cream cheese creates that creamy cheesecake layer that’s utterly dreamy when baked into the pudding.
How to Make Coconut Cheesecake Bread Pudding Recipe
Step 1: Prep the Bread
Start by cutting your baguette into small cubes, about the size of half an inch. Spreading these cubes evenly on a baking sheet and letting them sit out for about 24 hours helps them become perfectly stale. This step isn’t just about age—stale bread absorbs the custard better without turning to mush, creating that perfect soft-yet-structured texture we all crave.
Step 2: Preheat and Prepare the Dish
Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish. This sizing provides ample space for layering the bread pudding and ensures even baking. A greased dish also guarantees your luscious creation won’t stick around after baking.
Step 3: Make the Coconut Cheesecake Filling
In a mixing bowl, beat together the softened cream cheese, cream of coconut, and sugar with a hand mixer. Beat for a couple of minutes until the mixture becomes silky smooth and creamy, just like a dreamy cheesecake batter. Transfer this to a piping bag or a makeshift one using a zip-lock bag with a corner cut—this helps you spread the cheesecake layer evenly with ease.
Step 4: Whisk the Egg Mixture
Whisk together the eggs, melted butter, cream of coconut, whole milk, and sugar in a separate bowl until everything is well combined. This custard blend will soak into the bread cubes, giving the pudding its rich, set texture and sweet coconut flavor.
Step 5: Assemble the Layers
Begin by spreading half of the stale bread cubes evenly in your prepared casserole dish. Pipe the coconut cheesecake mixture over this bread layer, covering it as evenly as possible to achieve beautiful pockets of creamy cheesecake throughout. Top with the remaining bread cubes and slowly pour your egg custard mixture over all the bread, making sure every cube is saturated. Press down gently to help the liquid soak in fully.
Step 6: Bake to Perfection
Sprinkle the sweetened coconut flakes generously over the top for a toasty, crunchy finish. Bake your bread pudding for 45 to 50 minutes until the top turns golden and the center is just set. If you notice the coconut flakes darkening too fast, cover the dish loosely with foil and continue baking. Once out of the oven, the aroma alone will have you eager to dive in.
Step 7: Delightful Serving Suggestions
Serve warm for the ultimate comfort dessert, optionally adding a scoop of vanilla ice cream or drizzling caramel sauce on top for extra decadence. Pair it with tropical drinks like a piña colada or coconut milk latte to keep the island vibes going strong.
How to Serve Coconut Cheesecake Bread Pudding Recipe
Garnishes
Adding toasted coconut flakes on top provides a satisfying crunch that complements the creamy layers beneath. For a little extra flair, a dusting of powdered sugar or a few fresh berries brightens up the presentation and adds a fresh contrast.
Side Dishes
This Coconut Cheesecake Bread Pudding Recipe pairs beautifully with light, refreshing sides like a simple mixed fruit salad or a scoop of tangy sorbet, which helps balance the richness of the pudding while keeping the tropical theme alive.
Creative Ways to Present
For an impressive display, bake individual portions in ramekins, piping the cheesecake filling in small dollops for pretty peaks. Or, serve it in elegant glass cups layered like a parfait to showcase those gorgeous bread and cheesecake layers. No matter how you present it, your guests will be wowed!
Make Ahead and Storage
Storing Leftovers
Place any leftover bread pudding in an airtight container and refrigerate. It will keep well for up to 3 days. Leftovers taste fantastic warmed up, so anytime you want a quick treat, just heat a portion in the microwave or oven.
Freezing
You can freeze the bread pudding for longer storage by wrapping it tightly in foil or plastic wrap and placing it in a freezer-safe container. Freeze for up to 2 months. When ready to enjoy, thaw it overnight in the fridge before reheating.
Reheating
To bring leftovers back to life, reheat slices in a preheated oven at 350°F (175°C) for 15 to 20 minutes until warmed through. Alternatively, microwave individual portions on medium power for 1-2 minutes, but the oven method helps maintain that delightful crispy top layer.
FAQs
Can I use other types of bread for this recipe?
Absolutely! While a baguette works wonderfully due to its texture and crust, you can swap it for challah, brioche, or even a sturdy sourdough. Just make sure the bread is slightly stale so it soaks up the custard nicely without turning mushy.
Is cream of coconut the same as coconut milk?
Not quite. Cream of coconut is thicker and much sweeter than coconut milk, which makes it perfect for desserts like this. Using cream of coconut adds that rich sweetness and creamy texture that coconut milk alone can’t provide.
Can I prepare this dessert a day in advance?
Definitely! In fact, assembling the bread pudding the day before baking allows the flavors to meld beautifully. Just cover the assembled dish with plastic wrap and refrigerate overnight, then bake it fresh the next day.
What if I don’t have a piping bag for the cheesecake filling?
No worries! A zip-lock bag with a small corner cut off works just as well and can help you apply the filling in a neat, controlled way. Alternatively, you can dollop spoonfuls evenly over the bread layer.
How do I prevent the coconut flakes from burning during baking?
Keep an eye on the baking process, and if the flakes start to darken too quickly, simply cover the top loosely with aluminum foil to protect them. This ensures a perfectly toasted flavor without any bitterness.
Final Thoughts
This Coconut Cheesecake Bread Pudding Recipe truly brings a delightful island-inspired twist to a beloved classic that’s sure to impress every time. Its balanced combination of creamy cheesecake, coconut sweetness, and tender bread makes it an unforgettable treat you’ll want to share—and savor—again and again. So go ahead, dive into this tropical comfort dessert and brighten your day with every heavenly bite!
Print
Coconut Cheesecake Bread Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 24 hours 1 hour (includes 24 hour staling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coconut Cheesecake Bread Pudding is a decadent dessert combining the rich creaminess of coconut cheesecake with a custard-soaked bread pudding. Featuring layers of stale baguette cubes, a luscious coconut cream cheese filling, and sweetened coconut flakes, this baked dish offers a tropical twist on a classic comfort food, perfect to serve warm with optional vanilla ice cream or caramel sauce.
Ingredients
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 to create the base for your bread pudding.
- Stale the Bread: Spread the bread cubes evenly on a large rimmed baking sheet and leave them uncovered for about 24 hours to become stale, which helps absorb the custard better.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking.
- Grease Baking Dish: Lightly grease a 9×13-inch casserole dish to prevent sticking.
- Make 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.
- Prepare Piping Bag: Transfer the cheesecake mixture into a piping bag or a zip-lock bag with the tip cut off for easier layering.
- Prepare Egg Mixture: In a separate bowl, whisk together eggs, melted butter, cream of coconut, whole milk, and sugar until fully combined.
- Assemble First Layer: Spread half of the stale bread cubes evenly in the greased casserole dish.
- Pipe Cheesecake Layer: Evenly pipe the coconut cheesecake mixture over the bread cubes, covering as much as possible.
- Assemble Second Layer: Spread the remaining bread cubes over the cheesecake layer to create distinct layers.
- Soak Bread with Egg Mixture: Slowly pour the egg mixture over all the bread cubes, making sure every piece is soaked.
- Press Bread Gently: Press down gently on the bread so it absorbs the custard well and holds together during baking.
- Add Topping: Sprinkle 7 oz sweetened coconut flakes over the top to add crunch and extra coconut flavor.
- Bake: Place the casserole dish in the preheated oven and bake for 45 to 50 minutes, until the top is golden brown and the center is set.
- Monitor Topping: If the coconut flakes start to darken too fast, cover the top with foil and continue baking until the bread pudding is cooked through.
- Serve: Let the bread pudding cool for a few minutes and serve warm, optionally topped with vanilla ice cream or a drizzle of caramel sauce.
- Pairing Suggestion: Enhance the tropical flavors by pairing with a piña colada or a coconut milk latte.
Notes
- Using stale bread is critical to ensure the bread absorbs the custard mixture well without turning mushy.
- The cream of coconut is sweeter and thicker than coconut milk, providing a rich coconut flavor—do not substitute with regular coconut milk.
- If you do not have a piping bag, a zip-lock bag with a corner cut off works well for layering the cheesecake filling.
- Covering with foil during baking prevents the coconut flakes from burning while the pudding finishes cooking.
- For a crispier top, remove the foil in the last 5 minutes of baking to brown the coconut flakes.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
