If you’re looking for a dessert that’s rich, creamy, and bursting with tropical flair, Coconut Cheesecake Bread Pudding is about to become your new favorite indulgence. Imagine velvety cream cheese melting into cubes of pillowy brioche, all gently baked with luscious coconut milk and a crown of golden shredded coconut. This recipe transforms humble leftover bread into a showstopping treat, perfect for weeknight comfort or crowd-pleasing celebrations. Whether served warm with ice cream or simply dusted with powdered sugar, Coconut Cheesecake Bread Pudding is proof that desserts can be both delightfully simple and absolutely unforgettable.
Ingredients You’ll Need
What makes this Coconut Cheesecake Bread Pudding so magical is the way each ingredient brings its own distinctive layer of flavor and texture. You don’t need fancy ingredients — just a handful of essentials that come together for decadence in every bite!
- Brioche or challah bread: Use day-old bread for the perfect balance of sturdiness and soak—these buttery, fluffy loaves soak up the custard beautifully.
- Cream cheese: Softened cream cheese is the secret to that rich, cheesecake-like creaminess baked into every forkful.
- Eggs: These bind everything together, giving the bread pudding its classic custardy texture.
- Coconut milk: Opt for full-fat canned coconut milk for incredible tropical flavor and a gorgeously moist pudding.
- Whole milk: Adds subtle richness, keeping the texture smooth and light enough to balance the coconut.
- Granulated sugar: Sweetens the custard just right, letting the coconut and cream cheese shine through.
- Vanilla extract: A splash adds delightful warmth and rounds out the flavors.
- Salt: A pinch brings out the sweetness and accents all the best notes.
- Sweetened shredded coconut: Sprinkled on top, it creates a golden, toasty finishing touch while intensifying the coconut magic.
- Toasted pecans (optional): For a little crunch and nutty depth, scatter some over the top before baking.
- Powdered sugar: Dust on just before serving for an elegant, bakery-style finish.
How to Make Coconut Cheesecake Bread Pudding
Step 1: Prepare Your Baking Dish and Bread
Begin by preheating your oven to 350°F (175°C) so it’s ready when you are. Lightly grease an 8×8-inch baking dish with butter or nonstick spray, then evenly spread cubed day-old brioche or challah inside. Using bread that’s a bit dry helps it absorb the custard without getting mushy—trust me, this is what gives your Coconut Cheesecake Bread Pudding its unforgettable texture!
Step 2: Make the Cheesecake Custard
In a large mixing bowl, beat the softened cream cheese until it’s completely smooth and fluffy. This step is key so you don’t end up with lumps! Once creamy, whisk in the eggs, coconut milk, whole milk, granulated sugar, vanilla extract, and salt. Whisk well until the mixture is uniform, silky, and a little dreamy—this is your magical custard base.
Step 3: Assemble and Soak
Pour the custard mixture slowly and evenly over the bread cubes. Use a spatula or the back of a spoon to gently press the bread down, making sure all the pieces get thoroughly soaked. This quick ten-minute rest lets every bite absorb maximum tropical flavor.
Step 4: Add Toppings and Bake
Now comes the fun: sprinkle sweetened shredded coconut generously over the top, followed by those optional toasted pecans for crunch. Slide the dish into your preheated oven and bake for 45 to 50 minutes, or until the top is glorious and golden, and the center is set but still soft. Your kitchen will smell like a dreamy coconut bakery!
Step 5: Cool and Garnish
Let your Coconut Cheesecake Bread Pudding cool for at least 10 minutes before dusting with powdered sugar. This makes for clean, beautiful slices—and keeps all that glorious custard inside where it belongs.
How to Serve Coconut Cheesecake Bread Pudding
Garnishes
Your Coconut Cheesecake Bread Pudding practically begs for a little flair. A snowy sprinkle of powdered sugar is classic, but a drizzle of warm caramel sauce amps up the decadence. For celebrations, don’t hold back: add a scoop of vanilla ice cream or a spoonful of whipped cream for pure dessert bliss.
Side Dishes
Since this recipe is wonderfully rich, serve smaller portions alongside something light, like a tropical fruit salad featuring pineapple or mango. A simple cup of good coffee or a lightly brewed jasmine tea rounds out the experience, letting the coconut shine as the star of the show.
Creative Ways to Present
For a wow factor, try baking the pudding in individual ramekins for charming single servings. You can also slice it into squares and layer them in dessert jars with extra toasted coconut and fruit, or even turn leftovers into brunch by topping with a dollop of yogurt and fresh berries. With Coconut Cheesecake Bread Pudding, beautiful presentation is just as easy as baking it!
Make Ahead and Storage
Storing Leftovers
Coconut Cheesecake Bread Pudding keeps like a dream! Simply let it cool to room temperature, then cover tightly and refrigerate. It stays moist and flavorful for up to three days, making it perfect for late-night treats or a make-ahead brunch option.
Freezing
If you want to save some for later, this pudding freezes beautifully. Wrap individual pieces or the whole dish well in plastic wrap and foil. Store in the freezer for up to two months. When you’re ready to enjoy, thaw overnight in the fridge for the best texture.
Reheating
To bring back that just-baked comfort, gently reheat in a low oven (300°F/150°C) until warmed through—cover with foil to prevent drying. For a quick treat, single servings can be microwaved in short bursts. Add a fresh dusting of powdered sugar before serving so it feels straight-from-the-oven every time.
FAQs
Can I use a different type Dessert
Absolutely! While brioche and challah give the creamiest, softest results, any sturdy day-old bread—like French bread or Italian loaf—can work in a pinch. Just avoid sandwich bread, which tends to go mushy.
What if I don’t have sweetened shredded coconut?
You can substitute with unsweetened shredded coconut, but you may want to add a tablespoon or two of extra sugar to compensate. The pudding will still have loads of coconut flavor!
Is it possible to make Coconut Cheesecake Bread Pudding dairy-free?
Yes! Try swapping the cream cheese for a vegan alternative and using plant-based milk instead of whole milk. The custard will still set up beautifully and taste delicious with coconut’s natural richness.
Can I make this recipe ahead for a party?
Definitely! Assemble the pudding the night before, cover, and refrigerate. When you’re ready to bake, let it sit at room temperature while the oven preheats, then follow the recipe for a stress-free, spectacular dessert.
How do I know when the pudding is set?
Look for a golden, lightly puffed top and give the dish a gentle jiggle—the center should be set but just barely wobbly, kind of like cheesecake. That means it’s creamy and luscious inside!
Final Thoughts
If you love the sound of sweet, creamy comfort with a tropical twist, give Coconut Cheesecake Bread Pudding a spot in your dessert rotation. Every bite is a celebration of simple ingredients made spectacular—so go ahead, gather your friends or treat yourself, and enjoy a slice of true indulgence!
Print
Coconut Cheesecake Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Coconut Cheesecake Bread Pudding, a delightful twist on a classic dessert. Creamy coconut custard mixed with cream cheese, baked over cubed bread until golden and set, creating a luscious treat perfect for any occasion.
Ingredients
Bread Pudding:
- 5 cups cubed day-old bread (brioche or challah works best)
Custard Mixture:
- 4 ounces cream cheese, softened
- 3 large eggs
- 1 (13.5-ounce) can coconut milk
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Toppings:
- 1/2 cup sweetened shredded coconut
- 1/4 cup chopped toasted pecans (optional)
- powdered sugar for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish. Spread cubed bread in the dish.
- Mix Custard: Beat cream cheese until smooth. Add eggs, coconut milk, whole milk, sugar, vanilla, and salt. Whisk until creamy.
- Assemble and Bake: Pour custard over the bread, pressing gently. Sprinkle coconut and pecans. Bake for 45-50 minutes until set.
- Finish and Serve: Cool slightly, dust with powdered sugar. Serve warm with caramel or ice cream.
Notes
- Serve warm with caramel or ice cream.
- Coconut extract can be used for intensified flavor.
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