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Coconut Cheesecake Bread Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 76 reviews
  • Author: Kimberly
  • 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

  1. Prepare the Bread: Cut the baguette into small cubes to create the base for your bread pudding.
  2. 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.
  3. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking.
  4. Grease Baking Dish: Lightly grease a 9×13-inch casserole dish to prevent sticking.
  5. 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.
  6. Prepare Piping Bag: Transfer the cheesecake mixture into a piping bag or a zip-lock bag with the tip cut off for easier layering.
  7. Prepare Egg Mixture: In a separate bowl, whisk together eggs, melted butter, cream of coconut, whole milk, and sugar until fully combined.
  8. Assemble First Layer: Spread half of the stale bread cubes evenly in the greased casserole dish.
  9. Pipe Cheesecake Layer: Evenly pipe the coconut cheesecake mixture over the bread cubes, covering as much as possible.
  10. Assemble Second Layer: Spread the remaining bread cubes over the cheesecake layer to create distinct layers.
  11. Soak Bread with Egg Mixture: Slowly pour the egg mixture over all the bread cubes, making sure every piece is soaked.
  12. Press Bread Gently: Press down gently on the bread so it absorbs the custard well and holds together during baking.
  13. Add Topping: Sprinkle 7 oz sweetened coconut flakes over the top to add crunch and extra coconut flavor.
  14. 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.
  15. 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.
  16. 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.
  17. 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.

Find it online: https://slsrecipes.com/coconut-cheesecake-bread-pudding-recipe-2/