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
