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There is something utterly indulgent and comforting about this Coconut Cheesecake Bread Pudding Recipe that makes it an absolute showstopper for any dessert lover. Imagine the tender cubes of French baguette soaked in a luscious coconut-infused custard, layered with a creamy, dreamy cheesecake filling, and topped with golden, toasty coconut flakes. Each bite melts in your mouth with a perfect balance of rich creaminess, subtle sweetness, and a hint of tropical flair. Whether you’re treating yourself or impressing guests, this Coconut Cheesecake Bread Pudding Recipe is a delightful twist on two classic favorites that you will want to make again and again.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to mastering this Coconut Cheesecake Bread Pudding Recipe. Each element plays its part: from the sturdy yet tender bread delivering structure, to the creamy dairy-packed custard that infuses richness, and the sweet toasted coconut adding texture and that tropical touch.
- French baguette: Use day-old or stale for the best texture that soaks up custard without becoming mushy.
- Eggs: They create the silky custard that binds everything together perfectly.
- Cream of coconut: Adds luscious coconut sweetness and moisture essential for tropical flavor.
- Whole milk: Helps to soften the bread and adds richness without overpowering.
- Butter: Melted butter enriches the custard for a velvety mouthfeel.
- Granulated sugar: Sweetens the bread pudding just right, balancing the coconut flavors.
- Sweetened coconut flakes: For texture and that irresistible toasted coconut crunch topping.
- Cream cheese: The heart of the cheesecake filling, providing a tangy, creamy contrast.
How to Make Coconut Cheesecake Bread Pudding Recipe
Step 1: Prepare the Bread
Start by cutting your French baguette into small cubes. The key here is to let the bread dry out so it can absorb the custard without turning soggy. Leave the cubes out on a large baking sheet for 24 hours, or if you’re short on time, bake them gently at 200°F for about 1.5 to 2 hours. This step ensures your bread pudding has that perfect tender-but-structured bite that makes all the difference.
Step 2: Make the Cheesecake Filling
Next, whip up the luscious cheesecake filling. In a mixing bowl, combine softened cream cheese, cream of coconut, and granulated sugar. Beat everything until silky smooth, creating a rich layer that will contrast wonderfully with the custard-soaked bread. Transfer this filling to a piping bag or a zip-top bag — this trick makes it easy to dollop the cheese mixture evenly across the bread in the baking dish.
Step 3: Make the Bread Pudding Mixture
In a large bowl, whisk together the eggs, cream of coconut, whole milk, melted butter, and sugar until fully combined. This custard is the magic that brings everything together; it’s perfectly sweet and infused with coconut flavor, ready to soak into the bread cubes and create that irresistible texture.
Step 4: Assemble the Pudding
Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish. Layer half of your dried bread cubes into the dish, then pipe the cheesecake filling evenly over them. Add the remaining bread cubes on top, then gently pour the egg and coconut mixture over everything. Press down just slightly to ensure the custard seeps into the bread and the flavors meld beautifully.
Step 5: Bake
Sprinkle the reserved sweetened coconut flakes over the top for that toasty crunch. Bake for 45-50 minutes until the bread pudding is golden brown on top and the center is set but still moist. If you notice the coconut flakes are browning too fast, lightly cover the dish with foil to protect that perfect caramelized crust.
Step 6: Serve Your Coconut Cheesecake Bread Pudding Recipe
Let this masterpiece cool slightly before slicing. The warm, creamy texture paired with a hint of coconut will have you spooning up bite after bite. A scoop of vanilla ice cream on the side is a wonderful optional indulgence.
How to Serve Coconut Cheesecake Bread Pudding Recipe
Garnishes
To elevate your dessert, sprinkle extra toasted coconut flakes on top for that delightful crunch and appealing appearance. You can also add a drizzle of caramel sauce or a dusting of powdered sugar for sweetness and an elegant finish.
Side Dishes
This Coconut Cheesecake Bread Pudding Recipe is a star on its own, but it pairs beautifully with fresh tropical fruits like mango or pineapple, or a dollop of whipped cream to complement the creamy richness.
Creative Ways to Present
For a festive occasion, serve individual portions in ramekins or mason jars for a charming touch. Layer some fruit compote underneath the bread pudding for a surprise burst of flavor, or top with toasted nuts for added texture and nuttiness.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply cover the bread pudding tightly with plastic wrap or transfer it into an airtight container. It will keep beautifully in the refrigerator for up to 4-5 days, so you can savor every bit without waste.
Freezing
This Coconut Cheesecake Bread Pudding Recipe freezes wonderfully. Wrap portions well in plastic wrap followed by foil or place them in airtight freezer-safe containers. Freeze for up to 2 months for a convenient, delicious dessert whenever the craving hits.
Reheating
Reheat leftovers gently in a 325°F oven until warmed through, about 15-20 minutes. You can also microwave individual portions on medium power, but the oven keeps the texture perfect and the coconut flakes crispier.
FAQs
Can I use other types of bread instead of French baguette?
Absolutely! While French baguette gives a great texture, you can substitute with brioche or challah for an even richer result. Just ensure the bread is a bit stale to soak up the custard properly.
What is cream of coconut and can I substitute it?
Cream of coconut is a sweetened coconut product commonly found in the cocktail section of grocery stores. It’s thicker and sweeter than coconut milk, imparting signature flavor and sweetness. Avoid plain coconut milk as a substitute since it lacks the sweetness and richness.
Can I make this recipe vegan or dairy-free?
This recipe relies on dairy and eggs for its creamy texture. For a vegan version, you would need to substitute plant-based milk, cream cheese alternatives, and egg replacers, though expect some changes in texture and flavor.
How do I know when the bread pudding is done?
The bread pudding is ready when the top is golden brown and the center is set but still slightly jiggly. A toothpick inserted should come out mostly clean with a few moist crumbs but not wet custard.
Can I prepare the Coconut Cheesecake Bread Pudding Recipe in advance?
Definitely! You can assemble the entire dish the day before and keep it covered in the fridge. When ready, just pop it into the preheated oven and bake as directed, adding a few extra minutes if baking straight from cold.
Final Thoughts
If you’re searching for a dessert that feels both homely and luxurious, this Coconut Cheesecake Bread Pudding Recipe is your go-to. Its layers of tender bread, rich coconut custard, and cheesecake filling come together in perfect harmony. Give it a try—you’ll be amazed how a handful of simple ingredients can turn into a dessert that feels like a warm hug on a plate.
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Coconut Cheesecake Bread Pudding Recipe
- Prep Time: 25 minutes (excluding drying bread time)
- Cook Time: 45-50 minutes
- Total Time: 1 hour 5 minutes (excluding bread drying time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coconut Cheesecake Bread Pudding is a decadent dessert combining the rich creaminess of cheesecake with the tropical sweetness of coconut and the comforting texture of bread pudding. Made with stale French baguette soaked in a luscious mixture of eggs, cream of coconut, and butter, layered with a smooth cream cheese filling and topped with toasted coconut flakes, this baked treat is perfect for serving warm, optionally with vanilla ice cream.
Ingredients
Bread
- 1 pound French baguette
Bread Pudding Mixture
- 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)
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 on a large baking sheet. Let them sit at room temperature for at least 24 hours to become stale. Alternatively, bake the cubes at 200°F for 1.5-2 hours until dried out.
- Make Cheesecake Filling: In a mixing bowl, combine softened cream cheese, cream of coconut, and sugar. Beat until smooth. Transfer the mixture to a piping bag or a zip-top bag for easy application when assembling.
- Make Bread Pudding Mixture: Whisk together the eggs, cream of coconut, whole milk, melted butter, and granulated sugar in a bowl until fully combined and smooth.
- Assemble the Pudding: Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish. Spread half of the stale bread cubes evenly in the dish. Pipe the cheesecake filling over the bread layer. Add the remaining bread cubes on top. Pour the egg mixture evenly over the bread and cheesecake layers, pressing down gently to help the bread absorb the liquid.
- Bake: Sprinkle the top with the reserved sweetened coconut flakes. Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the center is set. If the coconut flakes start to darken too quickly, cover the dish loosely with foil to prevent burning.
- Serve: Remove from the oven and allow the bread pudding to cool for a few minutes before slicing. Serve warm. For an extra indulgence, serve with a scoop of vanilla ice cream.
Notes
- Using stale bread or baking bread cubes helps ensure the pudding absorbs the custard without becoming too soggy.
- Reserve some coconut flakes for topping to add a toasted texture and appearance after baking.
- Covering with foil during baking prevents the coconut topping from burning.
- Leftovers can be refrigerated and gently reheated before serving.
- For a dairy-free version, substitute cream cheese and milk with plant-based alternatives, and check that the cream of coconut contains no dairy.
