Description
This Coconut Cheesecake Bread Pudding combines the comforting flavors of bread pudding with the rich, creamy texture of cheesecake, all infused with tropical coconut flavors. Topped with sweetened coconut flakes, this dessert is perfect for special occasions or as a comforting treat.
Ingredients
For the Bread Pudding:
1 lb baguette, cut into small cubes
5 large eggs
12 oz cream of coconut
1 cup whole milk
4 tbsp melted butter
½ cup sugar
7 oz sweetened coconut flakes (plus extra for topping)
For the Coconut Cheesecake Filling:
16 oz cream cheese, softened
3 oz cream of coconut
¼ cup sugar
Instructions
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Prepare the Bread:
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Cut the baguette into small cubes.
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Spread the bread cubes evenly on a large rimmed baking sheet.
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Leave the bread to become stale by leaving it out for about 24 hours.
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Preheat the Oven:
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Preheat your oven to 375°F (190°C).
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Grease a 9×13-inch casserole dish.
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Prepare the Coconut Cheesecake Filling:
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In a mixing bowl, combine softened cream cheese, cream of coconut, and sugar.
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Beat with a mixer for a couple of minutes until smooth and creamy.
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Transfer the cheesecake mixture into a piping bag or a zip-lock bag with the tip cut off for easier application.
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Prepare the Egg Mixture:
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In a separate bowl, whisk together the eggs, melted butter, cream of coconut, whole milk, and sugar until well combined.
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Assemble the Bread Pudding:
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Spread half of the stale bread cubes evenly in the prepared casserole dish.
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Pipe the coconut cheesecake mixture over the bread cubes, covering them as evenly as possible.
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Spread the remaining bread cubes over the cheesecake layer.
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Slowly pour the egg mixture over the bread layers, ensuring all bread is soaked.
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Press down gently on the bread to help it absorb the egg mixture.
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Bake the Bread Pudding:
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Sprinkle sweetened coconut flakes over the top.
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Bake for 45–50 minutes, or until the top is golden and the center is set.
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If the coconut flakes begin to darken too quickly, cover the top with foil and continue baking until done.
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Serving Suggestions:
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Serve warm, optionally topped with a scoop of vanilla ice cream or a drizzle of caramel sauce.
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Pair with a tropical beverage, such as a piña colada or a coconut milk latte, to enhance the coconut theme.
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Notes
Stale Bread: If you’re short on time, you can speed up the staling process by drying the bread cubes in a low oven (about 250°F/120°C) for 10-15 minutes.
Alternative Bread Choices: While baguette works well for this recipe, you can use other types of bread like challah, brioche, or even whole wheat bread for a different flavor and texture.
Greek Yogurt Substitute: If you’re looking to reduce the richness, you can substitute the cream cheese with a thick Greek yogurt, though this may slightly alter the texture.
Sweetener Options: Feel free to adjust the sugar or use a sugar substitute like monk fruit or erythritol for a lower-sugar option.
Make-Ahead Tip: You can assemble this dessert the night before, cover it with plastic wrap, and refrigerate overnight. Just bake it in the morning for a fresh, warm treat!
Topping Variations: For added texture, sprinkle extra coconut flakes, chopped nuts, or even a drizzle of chocolate sauce over the top before serving.
Vegan Option: Substitute the eggs with a plant-based egg replacer, the cream cheese with vegan cream cheese, and use non-dairy milk and coconut yogurt for a fully vegan version.
- Prep Time: 10 minutes (plus 24 hours for bread to stale)
- Cook Time: 50 minutes
- Category: Dessert, Tropical, Comfort Food
- Method: Baking
- Cuisine: American
