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Coconut Cheesecake Bread Pudding Recipe

Coconut Cheesecake Bread Pudding Recipe


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4.7 from 17 reviews

  • Author: Emma
  • 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

Scale

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

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Prepare bread: Spread the cubed bread evenly in the dish.
  3. 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.
  4. Assemble: Pour the custard mixture over the bread, press down gently, drizzle with melted butter, and let sit for 10 minutes.
  5. 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