If you adore the comforting, custardy warmth of bread pudding but crave a tropical twist, you are going to fall head over heels for this Coconut Cheesecake Bread Pudding Recipe. It’s a luscious blend of tender French baguette cubes soaked in a dreamy coconut-infused custard, layered with a rich cheesecake filling, then baked into a golden, slightly crispy-topped dessert. Every bite is a harmonious dance of creamy, sweet, and lightly toasted coconut flavors that will make your kitchen smell amazing and your taste buds sing. This recipe transforms simple pantry ingredients into a show-stopping dish perfect for gatherings or anytime you want to indulge in something special.
Ingredients You’ll Need
The beauty of this Coconut Cheesecake Bread Pudding Recipe is how straightforward its ingredients are, yet each one plays a crucial role in creating its signature texture and flavor. From the sturdy baguette that forms the perfect bread base to the luxuriously creamy cream cheese and coconut components, every item contributes to a comforting and irresistible treat.
- French baguette (1 pound): Using stale bread or drying it out ensures the cubes soak up the custard without turning mushy.
- Eggs (5 large): They provide structure and richness to the custard base for the pudding.
- Cream of coconut (12 oz + 3 oz for filling): Adds intense tropical sweetness and smooth coconut flavor, different from coconut milk.
- Whole milk (1 cup): Balances the richness, making the custard silky and tender.
- Melted butter (4 tablespoons): Enhances flavor and helps with the pudding’s moist but slightly crisp texture.
- Granulated sugar (3/4 cup total): Sweetens both the bread pudding mixture and the cheesecake layer evenly.
- Sweetened coconut flakes (7 oz, plus extra for topping): Adds chewy texture and that unmistakable coconut crunch on top.
- Cream cheese (16 oz, softened): Creates the luscious, tangy cheesecake swirl for contrast and creaminess.
How to Make Coconut Cheesecake Bread Pudding Recipe
Step 1: Prepare the Bread
Begin by cutting your French baguette into small cubes. To ensure your bread pudding has the perfect texture, allow these cubes to dry out by leaving them at room temperature for at least 24 hours. This staling process helps them absorb the custard without becoming soggy. If you’re short on time, spread the cubes on a baking sheet and dry them in an oven at 200°F for 1.5 to 2 hours, stirring occasionally.
Step 2: Make the Cheesecake Filling
While the bread is resting, focus on the cheesecake filling. In a mixing bowl, blend the softened cream cheese with 3 oz of cream of coconut and 1/4 cup sugar until impeccably smooth and creamy. Transfer this mixture to a piping bag or a zip-top plastic bag with a small corner snipped off so you can easily layer it onto the bread in the next step.
Step 3: Prepare the Bread Pudding Mixture
Whisk together your eggs, 12 oz cream of coconut, whole milk, melted butter, and 1/2 cup of granulated sugar. This custard mixture is what transforms the bread cubes into an irresistible, soft, custardy base with a hint of coconut sweetness that perfectly complements the cheesecake filling.
Step 4: Assemble the Pudding
Preheat the oven to 375°F and grease a 9×13-inch casserole dish to prevent sticking. Layer half of the dried bread cubes evenly in the dish, then pipe the cheesecake filling over this layer in dollops or swirls. Add the remaining bread cubes on top, then pour your custard mixture evenly over everything. Gently press down the bread to help it soak up the custard thoroughly, ensuring every bite is perfectly moist.
Step 5: Bake to Perfection
Scatter reserved coconut flakes over the top for a toasty, crunchy finish, then bake the pudding for 45 to 50 minutes. Look for a golden crust with a set center—if you notice the coconut topping browning too quickly, cover loosely with foil to protect it. The aromatic coconut and warm cheesecake aromas filling your kitchen at this stage are simply unbeatable.
Step 6: Serve and Enjoy
Let the bread pudding rest for a few minutes once out of the oven. This brief cooling allows it to firm up slightly without losing its creamy texture. Slice into generous squares and serve warm, optionally with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
How to Serve Coconut Cheesecake Bread Pudding Recipe
Garnishes
Sprinkling toasted coconut flakes on top right before serving adds a delightful crunch and enhances the coconut flavor. For a touch of elegance, you can also dust the pudding with powdered sugar or drizzle with a little coconut cream for extra creaminess and wow-factor.
Side Dishes
This Coconut Cheesecake Bread Pudding Recipe is rich and satisfying on its own, but if you want to round out the dessert experience, serving it alongside fresh tropical fruit like sliced mango, pineapple, or berries can lighten the richness and add a bright, juicy contrast.
Creative Ways to Present
If you’re sharing this at a party, consider serving the pudding in individual ramekins or mason jars for charming single portions. You might also transform leftovers into parfaits by layering with whipped cream and toasted coconut for a quick, elegant treat.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store leftover Coconut Cheesecake Bread Pudding covered tightly in the refrigerator. It will keep well for up to 4 days without losing its creamy texture or flavor.
Freezing
This bread pudding freezes beautifully. Wrap portions tightly with plastic wrap and aluminum foil or place in airtight freezer containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for the best results.
Reheating
Reheat leftovers in the oven at 325°F until warmed through, about 15 to 20 minutes. For quicker reheating, use a microwave but heat in short intervals to keep the pudding moist and avoid drying out.
FAQs
Can I use a different type of bread for this recipe?
Absolutely! While French baguette is ideal for its sturdy texture and crust, you can experiment with other breads like brioche or challah for a richer, slightly sweeter pudding. Just ensure the bread is stale or dried out to absorb the custard properly.
What is cream of coconut, and can I substitute it?
Cream of coconut is a sweet, thick coconut product unlike coconut milk and is often used in tropical cocktails and desserts. It adds sweetness and creaminess essential to this recipe. Coconut milk is not a direct substitute as it lacks sweetness and thickness.
Is it possible to make this recipe dairy-free?
You can swap out the whole milk for coconut milk or almond milk and use dairy-free cream cheese alternatives to make a dairy-free Coconut Cheesecake Bread Pudding Recipe. The flavor will still be deliciously coconut-forward!
How do I know when the bread pudding is fully cooked?
The pudding is done when the top is golden brown and the custard is set but still jiggles slightly in the center. A toothpick inserted should come out mostly clean with only a few moist crumbs.
Can I prepare this recipe ahead of time and bake it later?
Yes, you can assemble the bread pudding the night before, cover it, and refrigerate it. Bake it the next day, adding a few extra minutes to the baking time since it will start cold.
Final Thoughts
This Coconut Cheesecake Bread Pudding Recipe is a fantastic way to take a classic comfort dessert into tropical, creamy new territory. Whether you’re treating yourself or impressing guests, its effortless layers of coconut and cheesecake flavors deliver a memorable, heartwarming experience. Give it a try and enjoy each luscious bite that will surely become a cherished favorite!
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Coconut Cheesecake Bread Pudding Recipe
- Prep Time: 25 minutes (excluding bread staling time)
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes (excluding bread staling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Coconut Cheesecake Bread Pudding is a decadent dessert that layers custardy bread pudding with a smooth coconut cheesecake filling. Featuring toasted coconut flakes and a touch of cream of coconut for tropical sweetness, this recipe transforms simple stale French baguette cubes into a rich, comforting treat baked until golden and perfectly set.
Ingredients
Bread
- 1 pound French baguette
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. Alternatively, bake the cubes at 200°F (93°C) for 1.5-2 hours until dried out.
- Make Cheesecake Filling: In a mixing bowl, combine softened cream cheese, cream of coconut, and sugar. Beat until smooth and creamy. Transfer the mixture to a piping bag or a zip-top bag for easier application.
- Make Bread Pudding Mixture: Whisk together the eggs, cream of coconut, whole milk, melted butter, and granulated sugar in a bowl until thoroughly combined.
- 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 evenly in the dish, then pipe the cheesecake filling over the bread cubes. Add the remaining bread cubes on top, then pour the egg mixture evenly over the layered bread. Gently press down to soak the bread.
- Bake: Sprinkle the reserved sweetened coconut flakes over the top. Bake for 45-50 minutes or until the top is golden brown and the center is set but still slightly wobbly. If the coconut topping begins to brown too quickly, cover loosely with foil to prevent burning.
- Serve: Let the bread pudding cool for a few minutes before slicing. Optionally, serve warm with vanilla ice cream for added indulgence.
Notes
- Using stale or toasted bread cubes helps absorb the custard better without becoming mushy.
- If you don’t have time to let the bread stale overnight, baking it on low heat as described will work well.
- Be careful not to overbake to keep the pudding moist and creamy in the center.
- Reserve coconut flakes for topping to add crunchy texture and visual appeal.
- This bread pudding reheats well in the oven or microwave; add a little cream or milk when reheating to maintain moisture.
