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
Scale
- 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
