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

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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.