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.
