Get ready to swoon over every forkful of Coconut Cheesecake Bread Pudding, a dessert that marries everything you love about creamy cheesecake and classic bread pudding with a tropical coconut twist. The result is nothing short of heavenly: cubes of pillowy-soft brioche soaked in a custardy coconut mixture, dotted with shredded coconut, and finished off with a luscious cream cheese touch that will charm anyone at your table. If you adore comforting, crowd-pleasing desserts with sophisticated flair, this one’s about to become your new obsession.
Ingredients You’ll Need
You’ll be amazed by how a small handful of simple but purposeful ingredients turns into such an indulgent centerpiece. Every element in this Coconut Cheesecake Bread Pudding brings a special something—whether it’s flavor depth, irresistible texture, or that hint of sun-kissed coconut. Let’s break down what you’ll need and how each part makes a difference!
- Day-old brioche or challah bread: The sturdy yet tender texture soaks up the custard beautifully without getting mushy.
- Cream cheese (softened): Infuses the pudding with velvety richness and tang, creating that unmistakable cheesecake flavor.
- Granulated sugar: Adds just-right sweetness and helps the pudding caramelize as it bakes.
- Large eggs: Bind the custard for a creamy, set texture that still feels luxuriously soft.
- Coconut milk: Brings tropical flavor and a silky body to your custard base.
- Whole milk: Balances richness and makes the custard light enough so it’s never too dense.
- Vanilla extract: Provides warmth and rounds out every bite with cozy undertones.
- Coconut extract (optional): Amp up the coconut factor if you really want to transport your tastebuds!
- Sweetened shredded coconut: Adds chew, extra coconut flavor, and a bit of toasty texture up top.
- Salt: Just a pinch deepens the flavors and keeps things from tasting flat.
- Melted butter: Drizzled before baking for a golden, glistening finish.
How to Make Coconut Cheesecake Bread Pudding
Step 1: Prepare Your Baking Dish and Bread
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish with a light slick of butter or nonstick spray. Next, spread your cubes of day-old brioche or challah evenly in the dish. Using day-old bread really matters here, because it will stand up to the custard and create the signature texture of this Coconut Cheesecake Bread Pudding.
Step 2: Make the Creamy Custard
In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and fluffy—no lumps allowed! Then add the eggs, one at a time, whisking after each so you get a silky base. Now, stir in the coconut milk, whole milk, vanilla, coconut extract if you’re using it, sweetened shredded coconut, and that little pinch of salt. Make sure everything is wonderfully combined, as this luscious mixture will soak into every crevice of your bread cubes.
Step 3: Assemble and Soak
Pour the prepared custard generously and evenly over the bread cubes in your baking dish. Don’t be afraid to gently press the bread down with your hands or the back of a spoon—this helps each piece absorb all that coconut-custard goodness. Here’s a pro tip: let the assembled pudding sit for 10 minutes before baking. This patience rewards you with ultimate flavor and texture throughout your Coconut Cheesecake Bread Pudding.
Step 4: Add a Buttery Finish
Just before sliding your dish into the oven, drizzle the melted butter all over the top. This step gives you those golden, slightly crisp edges and a beautiful sheen. It’s the kind of detail that makes homemade desserts extra special!
Step 5: Bake to Perfection
Transfer your baking dish to the preheated oven and bake uncovered for 40 to 45 minutes. You’ll know it’s done when the center is just set (it shouldn’t be wet or jiggly) and the top is gorgeously golden brown. Let your Coconut Cheesecake Bread Pudding cool for a few minutes before serving—if you can resist digging in right away!
How to Serve Coconut Cheesecake Bread Pudding
Garnishes
Dress up your slices with whipped cream, a flutter of powdered sugar, or even a drizzle of caramel or pineapple sauce for a bit of flair. A sprinkle of toasted coconut on top not only looks beautiful but really brings the coconut aroma to life.
Side Dishes
Pair this decadent Coconut Cheesecake Bread Pudding with a fresh fruit salad or a scoop of bright, tangy sorbet. The fruitiness cuts through the richness and adds a pop of color and vibrancy to dessert time.
Creative Ways to Present
Serve the pudding warm in individual ramekins or mason jars for a memorable touch at brunch or dinner parties. For an extra luxe treat, top each serving with a scoop of coconut or vanilla ice cream—the contrast of warm and cold is truly irresistible.
Make Ahead and Storage
Storing Leftovers
After everyone’s had their fill, cover any leftover Coconut Cheesecake Bread Pudding and refrigerate promptly. It keeps well for up to 3 days—just make sure it’s tightly covered to preserve moisture and flavor.
Freezing
Want to save some for a future coconut craving? This pudding actually freezes nicely! Wrap individual portions or the whole dish (tightly with foil and plastic wrap), then freeze for up to 2 months. Thaw overnight in the refrigerator for best results.
Reheating
To reheat, warm individual slices in the microwave until just heated through (about 30–40 seconds) or pop the baking dish, covered with foil, into a 325°F oven for about 15 minutes. The pudding is best served slightly warm, so don’t overdo it!
FAQs
Can I use a different type Dessert
Absolutely! Brioche and challah are classics because they’re rich and fluffy, but French bread or even sturdy white sandwich bread will work well—just avoid anything too soft or thin, as it won’t hold up to the custard.
Is the coconut extract necessary?
Nope—while coconut extract boosts the tropical flavor, your Coconut Cheesecake Bread Pudding will still be luscious and coconutty thanks to the milk and shredded coconut. Only add it if you want maximum coconut intensity!
Can I make this gluten-free?
Yes! Simply use your favorite gluten-free bread that’s sturdy enough to soak up the custard. The rest of the recipe stays the same, so everyone can enjoy this dreamy dessert.
What’s the best way to cut neat slices?
Allow the pudding to cool for about 10–15 minutes after baking. This helps it firm up so you can slice and serve clean portions that look as good as they taste.
Can I double the recipe for a crowd?
Of course! You can easily scale up the ingredients and bake in a larger dish (or two separate ones). Just make sure not to crowd the oven—good air circulation ensures that perfect golden top on your Coconut Cheesecake Bread Pudding.
Final Thoughts
If your sweet tooth is ready for something memorable, you simply have to try making Coconut Cheesecake Bread Pudding. With every bite, you’ll discover why this dreamy dish captures hearts and tastebuds alike. Share it with friends, serve it for brunch, or keep it all for yourself—either way, you’re in for a real treat!
Print
Coconut Cheesecake Bread Pudding Recipe
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Coconut Cheesecake Bread Pudding, a decadent dessert that combines the creaminess of cheesecake with the tropical twist of coconut. Perfect for satisfying your sweet tooth!
Ingredients
Bread Pudding:
- 6 cups cubed day-old brioche or challah bread
Cheesecake Mixture:
- 1 (8 oz) package cream cheese (softened)
- 1/2 cup granulated sugar
- 4 large eggs
- 1 (13.5 oz) can coconut milk
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1/2 cup sweetened shredded coconut
- 1/4 teaspoon salt
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare bread: Spread the cubed bread evenly in the dish.
- Make cheesecake mixture: In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs, coconut milk, whole milk, vanilla, coconut extract, shredded coconut, and salt. Mix until combined.
- Assemble: Pour the custard mixture over the bread, press down gently, drizzle with melted butter, and let sit for 10 minutes.
- Bake: Bake for 40–45 minutes until set and golden brown. Cool before serving.
Notes
- Serve warm with whipped cream, powdered sugar, or caramel/pineapple sauce.
- Leftovers can be refrigerated and reheated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Tropical-Inspired
Nutrition
- Serving Size: 1/10 of dish
- Calories: 330
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 13 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 105 mg
