Coconut Cheesecake Bread Pudding is a decadent dessert that beautifully combines rich coconut flavors with a creamy cheesecake filling nestled between layers of toasted bread. Topped with sweetened coconut flakes, this dessert is a true treat for coconut lovers. The bread pudding is indulgent yet comforting, perfect for any occasion.
Why You’ll Love This Recipe
I absolutely love this Coconut Cheesecake Bread Pudding because it blends two favorite desserts: bread pudding and cheesecake, with a tropical twist from the coconut. The combination of the soft, custard-like bread layers and the smooth, tangy cheesecake filling is irresistible. Plus, the sweetened coconut flakes add just the right amount of texture and sweetness to every bite. The prep is simple, but the result is an impressive, indulgent dessert that everyone will rave about. Whether you’re hosting a dinner party or looking for a cozy dessert, this recipe is sure to be a hit!
Ingredients
For the bread:
1 pound French baguette
For the bread pudding:
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)
For the cheesecake filling:
16 oz cream cheese, softened
3 oz cream of coconut
1/4 cup granulated sugar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Bread: At least 24 hours before assembling, cut the baguette into small cubes and spread them evenly on a large rimmed baking sheet. Allow the bread to become stale by leaving it uncovered at room temperature for about a day. Alternatively, to expedite this process, preheat your oven to 200°F (93°C), arrange the bread cubes in a single layer on a baking sheet, and bake for approximately 1.5 to 2 hours until hardened.
Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, cream of coconut, and sugar. Beat until the mixture is smooth and creamy. Transfer this filling to a piping bag or a zip-top plastic bag for easy application.
Bread Pudding Mixture: In a separate bowl, whisk together the eggs, cream of coconut, whole milk, melted butter, and granulated sugar until well combined.
Assemble the Pudding: Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish. Spread half of the stale bread cubes evenly in the bottom of the dish. Pipe the cheesecake filling over this layer, aiming to cover the bread as evenly as possible. Top with the remaining bread cubes. Slowly pour the egg mixture over the bread and cheesecake layers, ensuring all components are well-soaked. Press down gently on the bread to aid absorption.
Bake: Sprinkle the reserved sweetened coconut flakes over the top. Bake in the preheated oven for 45 to 50 minutes, or until the center is set and the top is lightly golden. If the coconut begins to darken too quickly, cover the dish loosely with aluminum foil and continue baking.
Serve: Let the bread pudding cool for a few minutes before slicing and serving. It’s delightful warm and can be accompanied by a scoop of vanilla ice cream if desired.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings
Variations
Chocolate Chip Coconut Bread Pudding: Add chocolate chips to the bread pudding mixture for a chocolatey twist.
Nutty Addition: Include chopped pecans or almonds in the bread layers for extra crunch and flavor.
Tropical Twist: Add diced pineapple or mango to the bread pudding layers to give it a tropical flair.
Dairy-Free Option: Use coconut milk and a dairy-free butter substitute to make this recipe dairy-free.
Storage/Reheating
Storage: Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place individual servings in the microwave for 30 seconds to 1 minute, or reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
FAQs
Can I use a different type of bread for this recipe?
Yes, you can use other types of bread, such as challah or brioche, for a richer texture. Just make sure it’s slightly stale or dried out.
Is there a way to make this recipe ahead of time?
Absolutely! You can assemble the bread pudding the day before, cover it, and store it in the refrigerator. Just bake it the next day when you’re ready to serve.
Can I make this recipe without the cream of coconut?
The cream of coconut gives the bread pudding its rich coconut flavor, but you can substitute it with coconut milk or coconut cream if you prefer.
Can I freeze Coconut Cheesecake Bread Pudding?
Yes, you can freeze the assembled bread pudding before baking. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Bake it directly from frozen, but increase the baking time by 10-15 minutes.
What can I serve with this dessert?
This dessert is delicious on its own, but I love serving it with a scoop of vanilla ice cream or a dollop of whipped cream to make it even more indulgent.
Conclusion
Coconut Cheesecake Bread Pudding is a heavenly dessert that combines creamy cheesecake filling, coconut flavors, and tender bread layers. It’s easy to make, yet it looks and tastes like something you’d find in a bakery. Whether you’re making it for a special occasion or simply treating yourself, this dessert is sure to become a new favorite.
📖 Recipe:
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Coconut Cheesecake Bread Pudding
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Coconut Cheesecake Bread Pudding is a rich, indulgent dessert that blends the creamy goodness of cheesecake with the comforting texture of bread pudding, topped with sweetened coconut flakes for an irresistible tropical flavor. This easy-to-make dessert is perfect for any occasion, whether you’re hosting a dinner party or enjoying a cozy treat at home. It’s a must-try for coconut lovers and anyone who appreciates the combination of creamy, soft, and crunchy textures.
Ingredients
1 pound French baguette
For the bread pudding:
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)
For the cheesecake filling:
16 oz cream cheese, softened
3 oz cream of coconut
1/4 cup granulated sugar
Instructions
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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.
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Make Cheesecake Filling: In a mixing bowl, combine softened cream cheese, cream of coconut, and sugar. Beat until smooth. Transfer to a piping bag or zip-top bag for easy application.
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Make Bread Pudding Mixture: Whisk together eggs, cream of coconut, whole milk, melted butter, and granulated sugar until well combined.
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Assemble the Pudding: Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish. Spread half of the stale bread cubes in the dish, then pipe the cheesecake filling over it. Add the rest of the bread cubes. Pour the egg mixture over the bread layers, pressing down gently.
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Bake: Sprinkle with reserved coconut flakes and bake for 45-50 minutes or until the top is golden and the center is set. Cover with foil if the coconut darkens too quickly.
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Serve: Allow the bread pudding to cool for a few minutes before slicing and serving. Optionally, serve with vanilla ice cream.
Notes
You can make this dessert ahead of time by assembling it the day before and baking it the next day.
Add chocolate chips, nuts, or tropical fruit to create your own variations.
Dairy-free versions can be made with coconut milk and dairy-free butter.
Leftovers can be stored in the fridge for up to 3 days. Reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Bread Pudding
- Method: Baking
- Cuisine: American, Tropical
Nutrition
- Serving Size: 12 servings
- Calories: Approximately 581 kcal per serving
