Get ready to swoon, because this Coconut Cheesecake Bread Pudding brings together everything you love about classic bread pudding, but amps it up with luscious coconut and a cheesecake twist. Imagine rich cubes of brioche and a creamy, coconutty custard baked to golden perfection, all kissed with a hint of velvety cream cheese. Whether you serve it warm for a comfort-laden dessert or cold for a refreshing treat, Coconut Cheesecake Bread Pudding delivers a tropical-inspired flavor adventure in every bite—trust me, one slice will never be enough!
Ingredients You’ll Need
The magic of Coconut Cheesecake Bread Pudding comes from a handful of familiar ingredients, each pulling its own weight in texture, richness, or tropical flair. Don’t be tempted to swap or skip—every element is there for a delicious reason!
- Day-old brioche or challah bread: These tender breads soak up the custard beautifully, guaranteeing a pudding that’s both moist and rich.
- Cream cheese: Softened cream cheese adds creamy tang and a cheesecake-like depth to the dessert.
- Granulated sugar: Divided for perfectly sweetened custard and cream cheese layers.
- Large eggs: The backbone of any good bread pudding, they bind everything together and create silky texture.
- Coconut milk: The star ingredient for that unmistakable coconut flavor and extra moisture.
- Whole milk: Adds creaminess and ensures the custard isn’t too heavy.
- Vanilla extract: Rounds out the flavors with a familiar, sweet aroma.
- Coconut extract: An optional but highly recommended boost for coconut lovers!
- Sweetened shredded coconut: Brings chewy texture and bursts of coconut throughout every bite.
- Unsalted butter, melted: Drizzled on top for a golden, buttery finish.
How to Make Coconut Cheesecake Bread Pudding
Step 1: Prep the Bread Base
Start by preheating your oven to 350°F (175°C) and giving a 9×13-inch baking dish a light greasing. Scatter your cubes of day-old brioche or challah evenly in the dish, making sure the bread forms a soft, pillowy layer that will soak up all the goodness to come.
Step 2: Whip the Cheesecake Mixture
In a mixing bowl, beat the softened cream cheese with half of the sugar until it’s beautifully smooth and lump-free. This step is what gives Coconut Cheesecake Bread Pudding that signature creamy tang and irresistible texture—no gritty bites allowed!
Step 3: Make the Coconut Custard
In a separate, large bowl, whisk the eggs, coconut milk, whole milk, the remaining sugar, vanilla extract, and coconut extract together until everything is well-blended. Fold in the shredded coconut so little kernels of coconut goodness are evenly distributed. This fragrant custard is the tropical heart of the recipe.
Step 4: Assemble and Soak
Pour the creamy custard mixture over your bread cubes, making sure every piece gets a good soaking. Gently press the bread down with the back of a spoon or spatula—this ensures maximum custard absorption and an even, creamy texture throughout.
Step 5: Add the Finishing Touches
Drizzle that melted butter all over the top. The butter will help achieve that gorgeous golden top and add an extra touch of richness. Let the whole thing sit for about 10 minutes, letting the bread fully absorb the custard and flavor.
Step 6: Bake to Perfection
Place your baking dish in the oven and bake for 45–50 minutes, or until the pudding is set in the center and topped with a beautiful golden finish. There’s a bit of anticipation here, but your kitchen will fill with the warm aroma of sweet coconut and vanilla, making the wait more than worth it!
How to Serve Coconut Cheesecake Bread Pudding
Garnishes
Serving Coconut Cheesecake Bread Pudding is your chance to get creative—or keep it simple and classic! A dollop of freshly whipped cream, a drizzle of caramel sauce, or a scattering of toasted coconut flakes takes things over the top. For a tropical pop, try adding slices of juicy, fresh pineapple.
Side Dishes
If you’d like to round out your dessert spread, pair the warm pudding with a scoop of coconut or vanilla ice cream. Lightly sweetened iced tea or tropical fruit salads are also wonderful companions, especially for brunch or as a sweet ending to a weekend gathering.
Creative Ways to Present
You can serve Coconut Cheesecake Bread Pudding straight from the pan, or try spooning it into individual ramekins for a plated, restaurant-worthy look. Use small mason jars for easy picnic-style presentation, or stack squares on a platter for buffet-style entertaining. The built-in tropical vibes make this a show-stopper no matter how you serve it!
Make Ahead and Storage
Storing Leftovers
Any leftover Coconut Cheesecake Bread Pudding will keep well in the fridge—just cover the dish tightly with plastic wrap or transfer slices to an airtight container. It’ll stay fresh and dreamy for up to 3 days, making it a great make-ahead treat for dessert cravings throughout the week.
Freezing
If you’ve baked more than you can eat, Coconut Cheesecake Bread Pudding freezes nicely. Cut cooled pudding into portions, wrap each tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge when you’re ready for another helping of tropical indulgence.
Reheating
To enjoy leftovers at their best, gently reheat slices in the microwave (about 30–45 seconds per slice) or warm in a 300°F oven, covered with foil to prevent drying out. You can also serve it cold, straight from the fridge—the creamy filling stays dreamy either way!
FAQs
Can I use a different type Dessert
Definitely! While brioche and challah are especially rich and soft, you can substitute with French bread or any sturdy white bread you have on hand. Just make sure it’s a little stale so it’ll soak up the custard without getting mushy.
Is it necessary to use coconut extract?
Coconut extract deepens the coconut flavor, but the pudding will still taste wonderful without it if you don’t have any on hand. The coconut milk and shredded coconut provide plenty of tropical flair by themselves.
Can I prep Coconut Cheesecake Bread Pudding ahead of time?
Absolutely! You can assemble the pudding up to the point of baking and refrigerate it overnight—just pop it straight into the oven when you’re ready. This makes it an excellent choice for making ahead for brunches or special occasions.
What are some topping ideas besides whipped cream?
Try drizzling the pudding with homemade caramel sauce, sprinkling on toasted macadamia nuts, or adding a handful of fresh berries for color and brightness. Even a dusting of powdered sugar will give it extra visual appeal!
Is this dessert suitable for vegetarians?
Yes, Coconut Cheesecake Bread Pudding is totally vegetarian-friendly, as it includes no meat or gelatin—just lots of eggs, dairy, and coconut goodness.
Final Thoughts
If you’re looking for a dessert that’s easy to love, a breeze to make, and guaranteed to impress, Coconut Cheesecake Bread Pudding is it. Give it a try, share it with friends and family, and savor every tropical, creamy bite—you might just find yourself making it on repeat!
Print
Coconut Cheesecake Bread Pudding Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Coconut Cheesecake Bread Pudding – a creamy and decadent dessert that combines the richness of cheesecake with the comforting warmth of bread pudding.
Ingredients
Bread Pudding:
- 6 cups cubed day-old bread (brioche or challah recommended)
Cheesecake Mixture:
- 8 oz cream cheese, softened
- 1 cup granulated sugar, divided
- 4 large eggs
Custard:
- 1 can (13.5 oz) coconut milk
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
Additional:
- 1 cup sweetened shredded coconut
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare Bread: Spread the cubed bread evenly in the dish.
- Make Cheesecake Mixture: In a mixing bowl, beat cream cheese with 1/2 cup sugar until smooth.
- Prepare Custard: In a separate large bowl, whisk together eggs, coconut milk, whole milk, remaining 1/2 cup sugar, vanilla extract, and coconut extract. Stir in shredded coconut.
- Combine: Pour the custard mixture evenly over the bread cubes, pressing gently so all pieces are soaked. Drizzle with melted butter. Let sit for 10 minutes to absorb.
- Bake: Bake for 45–50 minutes, or until set in the center and golden on top.
- Serve: Serve warm or chilled.
Notes
- Top with whipped cream, caramel sauce, or fresh pineapple for a tropical twist.
- This pudding can be made a day ahead and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Tropical-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
