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
Scale
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
