Coconut Cheesecake Bread Pudding Recipe
If you’ve ever wished cheesecake and bread pudding could merge into one outrageously delicious treat, Coconut Cheesecake Bread Pudding is your dream come true. Imagine luscious cubes of brioche soaked in sweet coconut custard, ribbons of creamy cheesecake throughout, and all baked to golden, coconut-kissed perfection. Every bite is creamy and comforting with a tropical twist that instantly wows your senses. It’s perfect for special occasions but easy enough for a weeknight dessert, and I promise—one bite will make you a lifelong fan!
Ingredients You’ll Need
Trust me, the magic of this Coconut Cheesecake Bread Pudding lies in its thoughtful, simple ingredients. Each component builds the flavor and texture, from decadent cream cheese to floral coconut milk and the buttery bread at the heart of it all.
- 6 cups day-old brioche or challah bread (cubed): The rich, slightly sweet bread absorbs the custard beautifully for ultimate texture.
- 4 ounces cream cheese (softened): This is where the cheesecake magic happens—creamy, tangy, and irresistible.
- 3 large eggs: Eggs create a silky custard binding everything together for that classic bread pudding feel.
- 1 (14-ounce) can coconut milk: For pure, tropical, coconut flavor in every bite—full-fat works best.
- 1 cup whole milk: Balances the richness and helps soak the bread just right.
- 1/2 cup granulated sugar: Sweetens the custard without overpowering the coconut notes.
- 1/4 cup brown sugar: Adds subtle molasses depth and a hint of caramel flavor.
- 1 teaspoon vanilla extract: Rounds out the flavors with classic bakery warmth.
- 1/2 teaspoon coconut extract (optional): For even more coconut punch if you love it extra tropical.
- 1/2 cup shredded sweetened coconut: Lacy bites and chewy texture with sweet coconut goodness.
- 1/4 teaspoon salt: A touch to balance the sweetness and bring all flavors forward.
- Optional topping: 1/4 cup toasted coconut flakes, whipped cream, or a drizzle of caramel sauce: Choose your favorite or all three for over-the-top presentation and flavor.
How to Make Coconut Cheesecake Bread Pudding
Step 1: Prep the Bread and Pan
Preheat your oven to 350°F (175°C) and give your 8×8-inch or 9×9-inch baking dish a thorough greasing. Scatter all the cubed bread evenly across the bottom of the dish. Using slightly stale bread is key for the right texture—it soaks up the custard without turning soggy.
Step 2: Create the Creamy Cheesecake Custard
In a large mixing bowl, start by beating the softened cream cheese until it’s completely smooth. This little extra step ensures no lumps in your final pudding. Add the eggs, coconut milk, whole milk, both sugars, vanilla extract, coconut extract (if you’re using it), shredded coconut, and salt. Whisk it all together until the mixture is silky and everything is beautifully incorporated.
Step 3: Assemble and Soak
Now, pour your custard mixture evenly over all the bread cubes. Don’t worry if it looks like a lot—the bread will soak it up. Gently press down on the bread with a spatula, making sure every cube is bathed in that coconut-cheesecake goodness. Let the whole thing rest for 10 to 15 minutes to allow maximum absorption and flavor melding.
Step 4: Bake to Golden Perfection
Slide your dish into the oven and bake for 45 to 50 minutes. You’ll know it’s ready when the top is beautifully golden, the edges are a little crisp, and the center is just set but still slightly soft when pressed. This balance keeps your Coconut Cheesecake Bread Pudding moist and dreamy. Let it cool for 10 minutes to firm up slightly (if you can wait) before serving.
Step 5: Add Tempting Toppings
For the grand finale, shower the top with toasted coconut flakes, a generous dollop of whipped cream, or a drizzle of caramel sauce—trust me, each option brings its own burst of flavor and inviting texture. Serve your Coconut Cheesecake Bread Pudding warm or at room temperature for the dreamiest results.
How to Serve Coconut Cheesecake Bread Pudding
Garnishes
Dress up each serving with toasted coconut flakes for a bit of crunch, a cloud of lightly sweetened whipped cream, or a generous swirl of caramel sauce. Even a sprinkle of fresh lime zest adds a pretty pop and echoes the tropical notes of the pudding.
Side Dishes
This decadent dessert stands beautifully on its own, but if you want to create a full dessert spread, think about serving it alongside fresh tropical fruit (like mango or pineapple wedges), a scoop of coconut ice cream, or a crisp cup of dark roast coffee to balance the sweetness.
Creative Ways to Present
Coconut Cheesecake Bread Pudding is fantastic sliced into neat squares for family dinner, but you can get fancy by baking individual portions in ramekins or jars for parties. Or, for brunch, cube the baked pudding and layer it in parfait glasses with whipped cream and fruit for a stunning twist.
Make Ahead and Storage
Storing Leftovers
Cover any leftovers tightly with foil or transfer them to an airtight container; they’ll keep well for up to three days in the refrigerator. The flavors only deepen and meld, making those after-dinner nibbles hard to resist!
Freezing
If you need to store Coconut Cheesecake Bread Pudding for longer, wrap portions (or the entire cooled dish) well in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating so the texture stays creamy and rich.
Reheating
Reheat individual servings in the microwave in short bursts until just warmed through, or gently warm larger portions in the oven at 325°F, covered with foil, until heated. Add your favorite toppings fresh after reheating for best results.
FAQs
Can I use another type Dessert
Absolutely! Any rich, sturdy bread—like Texas toast, French bread, or even croissants—will work. Just avoid extra-soft sandwich breads, which can turn mushy in the custard.
Is there a dairy-free version of Coconut Cheesecake Bread Pudding?
You can swap the cream cheese and milk with your favorite plant-based alternatives. Look for thick, tangy vegan cream cheese, use canned coconut milk for both milks, and choose a dairy-free bread.
How can I tell if the pudding is fully baked?
The top should be a tempting golden brown, and the center should jiggle slightly but not look liquid. Insert a knife in the center—if it comes out mostly clean, the pudding is ready.
Can this recipe be made ahead?
Yes! Assemble Coconut Cheesecake Bread Pudding up to the soaking stage, cover, and refrigerate overnight. Bake straight from the fridge, adding a few extra minutes if needed—perfect for stress-free entertaining!
How do I make this dessert even more decadent?
Try stirring in white chocolate chips or chopped macadamia nuts with the bread for bursts of sweetness and a wonderful nutty crunch. Or top each portion with a scoop of vanilla or coconut ice cream for a dessert no one will forget.
Final Thoughts
If you’re looking to impress your family and friends—or just treat yourself—give Coconut Cheesecake Bread Pudding a spin. The beautiful blend of creamy, coconutty custard and pillowy bread is pure comfort with a touch of the tropics. Try it once, and it might just become your new signature dessert!
Print
Coconut Cheesecake Bread Pudding Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Coconut Cheesecake Bread Pudding that combines the richness of cheesecake with the comfort of bread pudding. Creamy, sweet, and satisfying, this dessert is a delightful treat for any occasion.
Ingredients
- 6 cups day-old brioche or challah bread (cubed)
- 4 ounces cream cheese (softened)
- 3 large eggs
- 1 (14-ounce) can coconut milk
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1/2 cup shredded sweetened coconut
- 1/4 teaspoon salt
Bread Pudding:
- 1/4 cup toasted coconut flakes
- Whipped cream
- Drizzle of caramel sauce
Optional Topping:
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking dish. Spread the cubed bread evenly in the dish.
- Mix the custard: In a large bowl, beat cream cheese until smooth. Add eggs, coconut milk, whole milk, sugars, extracts, shredded coconut, and salt. Whisk until smooth.
- Combine and bake: Pour custard over bread, let sit, then bake for 45–50 minutes until set. Cool before serving.
- Add toppings: Top with toasted coconut, whipped cream, or caramel sauce if desired.
Notes
- For added texture, stir in chopped macadamia nuts or white chocolate chips.
- Best served warm or at room temperature.
- Leftovers can be stored in the fridge for up to 3 days and reheated.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 390
- Sugar: 24g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg
