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
- 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