Coconut Cheesecake Bread Pudding Recipe
Coconut Cheesecake Bread Pudding is one of those magical desserts that beautifully blurs the line between cozy comfort food and luxurious treat. Imagine tender brioche bread cubes soaked in a creamy coconut-infused custard, a hint of tangy cream cheese woven through every bite, and a golden, gently toasted coconut topping. It’s the kind of dessert that’ll make your kitchen smell incredible and have everyone reaching for second (or third) helpings. Whether enjoyed warm from the oven or chilled overnight, this irresistible pudding is sure to become your new go-to for special occasions or for treating yourself on a laid-back Sunday.
Ingredients You’ll Need
Every ingredient in this Coconut Cheesecake Bread Pudding brings something special to the table—richness, flavor, or that perfect pillowy texture. Nothing is complicated here, but each pantry staple transforms the dish into a true showstopper, making every forkful memorable.
- Brioche or challah bread (6 cups, cubed): Use day-old bread for superior soak and fluff—its buttery, tender crumb keeps the pudding luscious instead of soggy.
- Cream cheese (4 ounces, softened): The secret to cheesecake richness, it adds a touch of tang that cuts through the sweetness.
- Granulated sugar (1/2 cup): Just enough to gently sweeten without overwhelming the coconut and cream cheese flavors.
- Large eggs (3): These bind everything together, creating a silky custard that sets perfectly in the oven.
- Coconut milk (1 13.5-ounce can): Gives the pudding its tropical essence, making it especially creamy and aromatic.
- Whole milk (1 cup): Balances the coconut milk, ensuring the custard bakes up light without losing richness.
- Vanilla extract (1 teaspoon): Adds warmth and rounds out the flavors in this homey dessert.
- Coconut extract (1/2 teaspoon, optional): For those who want extra coconut punch, a little goes a long way.
- Salt (1/4 teaspoon): Just enough to brighten all the flavors and keep things from tasting flat.
- Shredded sweetened coconut (1/2 cup, plus extra for topping): Stirred in and sprinkled on top, it toasts as the pudding bakes for dreamy flavor and texture.
How to Make Coconut Cheesecake Bread Pudding
Step 1: Prep Your Pan and Oven
Before you dive in, preheat your oven to 350°F (175°C) and generously grease a 9×9-inch baking dish. This ensures your Coconut Cheesecake Bread Pudding releases easily, and you get those lovely golden edges everyone fights over. A quick swipe with butter or nonstick spray is perfect.
Step 2: Make the Cheesecake Custard
Grab a large mixing bowl and beat together the softened cream cheese and granulated sugar until the mixture is totally smooth, with no lumps. This creamy base guarantees every bite has that subtle cheesecake flavor woven into the custard.
Step 3: Whisk in the Eggs and Milks
Add the eggs, one at a time, whisking gently after each addition to incorporate lots of richness and structure. Then pour in the coconut milk, whole milk, vanilla extract, coconut extract (if you love extra tropical flair), and salt. Whisk until everything’s silky and fully mixed—this is the liquid gold that will bathe your bread cubes!
Step 4: Soak the Bread and Coconut
Fold in the cubed brioche or challah and the shredded sweetened coconut, stirring gently to coat every piece. Let it sit for 10 to 15 minutes so the bread can fully absorb that luscious custard. This moment of patience pays off with an ultra-plush, flavorful pudding in the end.
Step 5: Assemble and Bake
Pour everything into your prepared dish, spreading the mixture out evenly. Sprinkle a generous handful of shredded coconut over the top for that toasty, crisp finish. Slide it into the oven and bake for 45 to 50 minutes, until the custard is just set and the top has turned a beautiful golden brown. Let it cool slightly before cutting in—this makes for the best texture whether you serve it warm or chilled.
How to Serve Coconut Cheesecake Bread Pudding
Garnishes
A swirl of whipped cream or a drizzle of warm caramel sauce turns your Coconut Cheesecake Bread Pudding into a downright indulgent dessert. Toasted coconut flakes add a little extra crunch, while a handful of fresh berries brings a burst of color and brightness to every serving.
Side Dishes
Pair this pudding with a scoop of vanilla ice cream for a classic combo, or add a dish of tropical fruit salad on the side for those who like a light and zesty balance. If you’re serving brunch, a cup of bold coffee or tea fits perfectly—just sip and savor between bites.
Creative Ways to Present
Coconut Cheesecake Bread Pudding works beautifully in individual ramekins for an elegant dinner party twist or can be cut into neat squares for potlucks. For something extra special, serve it parfait-style: layer warm pudding, whipped cream, and toasted coconut in clear glasses for a make-ahead stunner.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Coconut Cheesecake Bread Pudding tightly with foil or plastic wrap and store in the fridge; it keeps fresh and moist for up to 3 days. The flavors deepen as it sits, making the leftovers even dreamier the next day.
Freezing
You can freeze baked bread pudding! Cool it completely, then cut into squares and wrap tightly or transfer to a freezer-safe container. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
To reheat, pop a square in the microwave for 20-30 seconds for a quick warm-up, or cover and bake in a low oven (about 325°F) until heated through. This brings back the custard’s creaminess and revives that tempting coconut aroma.
FAQs
Can I use a different type Dessert
Absolutely! While brioche and challah give a wonderful richness, French bread or even soft Hawaiian rolls will work well and soak up the custard beautifully. Just make sure the bread is a bit stale or day-old for best texture.
Is the coconut extract necessary?
Not at all—it’s optional! If you love a bold coconut aroma, use it. If not, the coconut milk and shredded coconut already give plenty of tropical flavor.
Can I make Coconut Cheesecake Bread Pudding ahead of time?
Yes! You can assemble the pudding and refrigerate it (unbaked) for several hours or overnight. Just let it come to room temperature before baking, or add a few extra minutes to the bake time.
How do I know when the bread pudding is done?
The custard should be set (not jiggly in the center) and the top gloriously golden. If you poke a knife in the middle, it should come out mostly clean, with maybe a little moisture but not wet batter.
Can I make this dairy-free?
For a dairy-free version, use a full-fat coconut milk in place of whole milk, choose a plant-based cream cheese, and skip the whipped cream garnish or use a coconut-based alternative.
Final Thoughts
If you’re looking to wow your family or guests with something easy yet extraordinary, Coconut Cheesecake Bread Pudding is truly hard to beat. Each bite is creamy, coconutty, and comforting, making it the kind of dessert you’ll crave again and again. I hope you give it a try—the smiles around the table will say it all!
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Coconut Cheesecake Bread Pudding Recipe
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and tropical flavors of Coconut Cheesecake Bread Pudding, a delightful dessert that combines the creaminess of cheesecake with the comforting warmth of bread pudding. This easy-to-make treat is perfect for any occasion, whether you serve it warm or chilled.
Ingredients
Bread Pudding:
- 6 cups cubed day-old brioche or challah bread
- 4 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 (13.5-ounce) can coconut milk
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1/4 teaspoon salt
- 1/2 cup shredded sweetened coconut, plus extra for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- Prepare the mixture: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs, coconut milk, whole milk, vanilla extract, coconut extract, and salt. Stir in the bread cubes and shredded coconut, allowing it to sit for 10–15 minutes.
- Bake: Pour the mixture into the baking dish, sprinkle with additional coconut, and bake for 45–50 minutes until set and golden brown.
- Serve: Let cool slightly before serving warm or chilled.
Notes
- Serve with caramel drizzle or whipped cream for extra decadence.
- Brioche can be substituted with French bread or Hawaiian rolls.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 340
- Sugar: 20g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
