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
Scale
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
