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

Scale

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

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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, 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