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
Scale
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.
