Coconut Cheesecake Bread Pudding Recipe
There is something truly magical about a dessert that feels like a warm hug on a plate, and this Coconut Cheesecake Bread Pudding Recipe delivers exactly that. Combining the creamy tang of cheesecake with the tropical sweetness of coconut and the comforting texture of bread pudding, this dish hits all the right notes for a crowd-pleasing treat. Whether it’s a special occasion or just an excuse to indulge, this recipe promises richness, texture, and a touch of tropical sunshine that will leave everyone asking for seconds.
Ingredients You’ll Need
The ingredients for this Coconut Cheesecake Bread Pudding Recipe are simple yet incredibly important to achieving its luscious texture and vibrant flavor. Each component plays a crucial role, from the bread providing the perfect structure to the cream of coconut infusing that irresistible tropical sweetness.
- French baguette: Using day-old or dried cubed bread ensures it soaks up all the custard without turning mushy.
- Eggs: These help bind everything together and give the pudding a custardy richness.
- Cream of coconut: This is key for adding luscious sweetness and that unmistakable coconut flavor.
- Whole milk: Balances creaminess without overpowering the other flavors.
- Melted butter: Adds a buttery depth and helps create a tender texture.
- Granulated sugar: Sweetens the pudding just right without being cloying.
- Sweetened coconut flakes: Bring added texture and a toasty coconut crunch on top.
- Cream cheese: Softened and whipped into a cheesecake filling that contrasts beautifully with the bread pudding layers.
How to Make Coconut Cheesecake Bread Pudding Recipe
Step 1: Prepare the Bread
Start by cutting your French baguette into small, evenly sized cubes. It’s essential to either let the bread sit out at room temperature for at least 24 hours or dry it in a low oven to make sure it’s stale. This step is crucial to prevent sogginess and to allow the bread to soak up all those wonderful custard flavors during baking without falling apart.
Step 2: Make Cheesecake Filling
Whip together the softened cream cheese, cream of coconut, and sugar in a mixing bowl until the mixture is velvety smooth with no lumps. This creamy filling is what gives this bread pudding its irresistible cheesecake flair. Transfer it into a piping bag or a resealable plastic bag with a corner snipped off to make the next step a breeze.
Step 3: Make Bread Pudding Mixture
In a separate bowl, vigorously whisk eggs, cream of coconut, milk, melted butter, and sugar until beautifully combined. This custard mixture will soak into the bread cubes, creating that perfect balance of moist and tender in every bite.
Step 4: Assemble the Pudding
Grease a 9×13-inch casserole dish and preheat your oven to 375°F (190°C). Layer half of the stale bread cubes in the dish, then pipe the cheesecake filling evenly over the bread. Add the remaining bread cubes on top, and pour the custard mixture evenly over everything. Press down gently to ensure the bread soaks up the liquid thoroughly.
Step 5: Bake
Sprinkle reserved sweetened coconut flakes on top for an enticing crunch. Bake for 45 to 50 minutes, or until the pudding has set and the surface turns a gorgeous golden color. Keep an eye on the coconut flakes; if they start to darken too quickly, tent the dish loosely with foil to avoid burning.
Step 6: Serve
Once out of the oven, let your Coconut Cheesecake Bread Pudding Recipe cool slightly before slicing so it holds together well. It’s delightful served warm on its own or paired with a scoop of creamy vanilla ice cream for the ultimate dessert experience.
How to Serve Coconut Cheesecake Bread Pudding Recipe
Garnishes
A sprinkle of toasted coconut flakes on top adds a toasty contrast to the creamy texture beneath. Fresh tropical fruits like pineapple chunks or mango slices can brighten the plate while a drizzle of caramel sauce elevates each bite with extra sweetness.
Side Dishes
This bread pudding shines as a dessert but can also be complemented by light sides such as a simple fresh fruit salad or dollops of whipped cream infused with a hint of coconut extract. These sides keep the flavors in harmony without overwhelming the palate.
Creative Ways to Present
For a fun twist, serve the bread pudding in individual ramekins or mason jars, layering the bread pudding and cheesecake filling visibly. This approach not only looks charming but ensures perfectly portioned servings at any gathering.
Make Ahead and Storage
Storing Leftovers
Place any leftover Coconut Cheesecake Bread Pudding Recipe in an airtight container and store it in the refrigerator. It will keep well for up to 3 days while maintaining its moisture and flavor. Make sure to cover it tightly to prevent it from drying out.
Freezing
You can freeze this bread pudding for longer storage. Wrap tightly in plastic wrap followed by foil or use a freezer-safe container. When frozen, it will last up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat slices gently in the microwave or oven until warmed through. To keep the topping crisp, cover loosely with foil when warming in the oven and add a few extra minutes uncovered at the end. This will refresh the texture while preserving the pudding’s creamy center.
FAQs
Can I use another type of bread for this Coconut Cheesecake Bread Pudding Recipe?
Absolutely! While French baguette is preferred for its crusty texture, you can substitute with challah, brioche, or even sturdy white bread. Just be sure to dry the bread thoroughly so it absorbs the custard properly without becoming soggy.
Is cream of coconut the same as coconut milk?
Not quite. Cream of coconut is thicker and much sweeter than coconut milk, making it ideal for desserts like this one. Coconut milk is thinner and unsweetened, so if you only have coconut milk, you might want to add sugar to compensate.
Can I make this recipe dairy-free?
Yes! Swap out the cream cheese for a dairy-free alternative and use coconut milk or a plant-based milk in place of whole milk. Be sure your butter is plant-based as well to keep it fully dairy-free.
How do I know when the bread pudding is fully cooked?
The pudding should be golden on top and set in the center but still slightly jiggly. A toothpick inserted in the middle should come out mostly clean with just a few moist crumbs attached.
What’s the best way to garnish the Coconut Cheesecake Bread Pudding Recipe for a party?
For parties, think visually appealing and easy to serve. Toasted coconut flakes, a dusting of powdered sugar, fresh berries, or even edible flowers elevate the presentation and impress guests without extra effort.
Final Thoughts
Once you dive into this Coconut Cheesecake Bread Pudding Recipe, it’s hard not to fall in love with the creamy, tropical layers and comforting texture. It’s a dessert that brings warmth and joy whether shared with family or served to guests. Give it a try and watch how quickly it becomes your new favorite indulgence!
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Coconut Cheesecake Bread Pudding Recipe
- Total Time: 1 hour 5 minutes (active) plus 24 hours resting time for bread
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Coconut Cheesecake Bread Pudding is a decadent and creamy dessert that combines the tropical richness of coconut with the smooth tanginess of cheesecake. Featuring layers of stale French baguette soaked in a luscious custard made with cream of coconut, milk, eggs, and butter, and an indulgent cheesecake filling swirled throughout, this bread pudding is baked until golden and topped with toasted coconut flakes for added texture and flavor. Perfect served warm with a scoop of vanilla ice cream for an irresistible tropical comfort treat.
Ingredients
Stale Bread
- 1 pound French baguette, cut into small cubes and dried overnight or baked at 200°F for 1.5–2 hours
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
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, or alternatively bake the cubes at 200°F (about 93°C) for 1.5 to 2 hours until thoroughly dried out. This step ensures the bread soaks up the custard mixture effectively without becoming mushy.
- Make Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, cream of coconut, and 1/4 cup granulated sugar. Beat the ingredients thoroughly until the mixture is smooth and creamy. Transfer this filling into a piping bag or a zip-top bag with one corner snipped off for easy application later.
- Make Bread Pudding Mixture: In a separate bowl, whisk together the eggs, 12 oz cream of coconut, whole milk, melted butter, and 1/2 cup granulated sugar until well incorporated and smooth. This custard mixture will soak into the bread cubes to create a rich, creamy texture.
- Assemble the Pudding: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish to prevent sticking. Spread half of the stale bread cubes evenly in the dish. Pipe the cheesecake filling over the bread cubes in an even layer. Then, add the remaining bread cubes on top. Pour the egg custard mixture evenly over the entire dish, pressing down gently to ensure the bread absorbs the liquid well.
- Bake: Sprinkle the reserved sweetened coconut flakes evenly over the top of the assembled bread pudding. Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the center appears set but still slightly jiggly. If the coconut begins to brown too quickly, tent the casserole with foil to prevent burning while the pudding finishes baking.
- Serve: Once baked, allow the coconut cheesecake bread pudding to cool for a few minutes in the dish. Then slice into portions and serve warm. For an extra indulgence, garnish with a scoop of vanilla ice cream or whipped cream if desired.
Notes
- Using stale or thoroughly dried bread cubes is essential for preventing a soggy bread pudding and ensuring it absorbs the custard properly.
- Reserve some sweetened coconut flakes for topping to add a toasted, crunchy texture after baking.
- If you prefer a lighter dessert, you can substitute whole milk with 2% milk or a non-dairy milk alternative.
- Make sure the cream cheese is softened to room temperature to achieve a smooth cheesecake filling without lumps.
- Covering with foil during baking can help avoid over-browning the coconut topping while the custard sets completely.
- This bread pudding can be made a day ahead and reheated gently in the oven before serving.
- Prep Time: 10 minutes (plus 24 hours for bread drying)
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American with Tropical Influence
