Imagine a silky, comforting dessert that blends the best of creamy cheesecake and tropical coconut, all tucked into the cozy folds of tender bread pudding. That’s exactly the magic you get with Coconut Cheesecake Bread Pudding. This easy-to-make treat is guaranteed to turn any ordinary day into a special occasion, whether you serve it warm from the oven or sneak a chilled slice straight from the fridge. Let’s dive into everything you need to create and savor this showstopping Coconut Cheesecake Bread Pudding at home.
Ingredients You’ll Need
The beauty of this Coconut Cheesecake Bread Pudding is in how familiar yet special each ingredient feels. Every item brings something unique to the table; together, they create a dessert that’s as creamy and aromatic as it is soul-soothing. Don’t skip or skimp—each part makes a difference!
- Brioche or Challah Bread (6 cups, day-old, cubed): The foundation for the pudding—soft, buttery bread ensures a tender, absorbent base that soaks up all that luscious custard.
- Cream Cheese (8 oz, softened): The cheesecake element! Cream cheese brings tangy richness and a melt-in-your-mouth texture to every bite.
- Unsweetened Canned Coconut Milk (1 cup): The star of the show—full-fat coconut milk infuses tropical flavor and adds creamy body to the custard.
- Whole Milk (1 cup): Balances richness and helps the custard stay silky, not heavy.
- Eggs (4 large): Eggs bind everything together, transforming the bread and cream cheese into a decadent, cohesive pudding.
- Granulated Sugar (1 cup): Just the right amount to sweeten the dish without overpowering the coconut or cream cheese.
- Vanilla Extract (1 tsp): A dash of vanilla rounds out flavors and adds aromatic depth.
- Almond Extract (1/2 tsp): Just a whisper, but it uplifts the coconut notes and adds warmth.
- Salt (1/4 tsp): A little salt sharpens all the other flavors and balances the sweetness.
- Shredded Sweetened Coconut (1 cup): For bursty, chewy texture and an extra layer of coconut goodness (try toasting it for even more flavor).
- Butter (2 tbsp, melted): Drizzled over the top, it helps the pudding develop a gorgeous golden crust.
How to Make Coconut Cheesecake Bread Pudding
Step 1: Prep Your Dish and Oven
Begin by preheating your oven to 350°F—getting the temperature just right is key for that perfect golden finish. Generously grease a 9×13-inch baking dish with butter or nonstick spray; this guarantees easy serving and prevents any sticky mishaps. While you’re at it, double-check that your bread cubes are ready and your cream cheese is at room temperature for smooth mixing later.
Step 2: Whisk the Creamy Custard
In a large mixing bowl, whisk together the softened cream cheese, coconut milk, whole milk, eggs, granulated sugar, vanilla extract, almond extract, and salt until everything is smoothly incorporated. Don’t worry if a few cream cheese bits linger—it all bakes out into dreamy pockets of flavor. This custard is the soul of your Coconut Cheesecake Bread Pudding, so whisk with gusto!
Step 3: Soak the Bread
Add your cubed brioche or challah to the bowl and gently stir until every piece is thoroughly coated in the custard. Now, let this mixture sit for 15 minutes at room temperature. This pause is important—it gives the bread time to soak up all those flavors, ensuring the finished pudding is soft and custardy all the way through.
Step 4: Add Coconut, Assemble, and Butter
Fold in the shredded sweetened coconut, saving a sprinkle for the top if you’d like. Carefully pour the mixture into your prepared baking dish, smoothing out any mounds so it bakes evenly. Drizzle the melted butter over everything—this step helps create a crispy, gorgeous top layer that makes every bite irresistible.
Step 5: Bake to Perfection
Place your dish in the oven and bake for 45–50 minutes. When it’s done, the Coconut Cheesecake Bread Pudding should be golden, slightly puffed, and set in the center but still delightfully soft. Give it a little wiggle; if the center just barely jiggles and a tester comes out mostly clean, it’s time to pull it out. Let it cool slightly so the flavors settle and slices hold together beautifully.
How to Serve Coconut Cheesecake Bread Pudding
Garnishes
Finish your Coconut Cheesecake Bread Pudding with a flourish—think toasted coconut flakes, a glossy drizzle of caramel sauce, or a dreamy dollop of whipped cream. For even more decadence, you can add a sprinkle of lime zest for a citrusy spark or a few fresh berries for brightness and color.
Side Dishes
This pudding is a standout all on its own, but if you’re serving a crowd or planning a dessert bar, consider pairing it with juicy tropical fruit—mango or pineapple works wonderfully. Lightly salted nuts or a scoop of coconut or vanilla ice cream offer delicious contrasts in texture and temperature.
Creative Ways to Present
If you want to up the wow factor, try baking your Coconut Cheesecake Bread Pudding in individual ramekins or jars for single-serve elegance. Or, for a fun twist, cut squares and stack them parfait-style in clear glasses, layering with whipped cream and toasted coconut for a showstopping dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Any leftover Coconut Cheesecake Bread Pudding keeps beautifully. Simply cover the baking dish tightly with plastic wrap or foil and refrigerate for up to four days. The flavors deepen as it sits, making it a fabulous make-ahead dessert for the week.
Freezing
Need to prep further in advance? Cut the cooled bread pudding into individual portions, wrap them snugly in plastic wrap and foil, and freeze for up to three months. Thaw overnight in the fridge before reheating for best results—this way, every slice tastes freshly baked.
Reheating
To enjoy your Coconut Cheesecake Bread Pudding warm, reheat slices in a 325°F oven for about 10 minutes, or until heated through. You can also microwave individual portions for about 30 seconds. Reheating brings back that ultra-creamy, just-baked magic in every bite.
FAQs
Can I use a different type Dessert
Absolutely! While brioche and challah provide unmatched richness and softness, you can substitute with any sturdy, slightly sweet bread like French bread or even croissants. Just make sure the bread is a bit stale—it will soak up the custard even better.
How do I toast the coconut for extra flavor?
Simply spread the shredded coconut in a single layer on a baking sheet and bake at 325°F for 5–7 minutes, stirring once, until golden and fragrant. Let it cool before folding into the pudding or sprinkling on top.
Can I make Coconut Cheesecake Bread Pudding dairy-free?
You can! Swap the cream cheese for a dairy-free version and use plant-based milk instead of whole milk. The result won’t be quite as rich, but you’ll still get that crave-worthy coconut flavor and luscious texture.
What’s the best way to serve this pudding for guests?
Try serving warm squares with a small pitcher of warm caramel sauce on the side, and bowls of whipped cream or vanilla ice cream. Let guests build their own perfect dessert—fun and interactive for special occasions!
Can I assemble this dessert ahead of time?
Definitely. You can mix everything together and refrigerate the assembled, unbaked pudding (covered) for up to 12 hours before baking. This is a lifesaver for dinner parties or brunch—just pop it in the oven when you’re ready.
Final Thoughts
I can’t think of a cozier, more crowd-pleasing dessert than Coconut Cheesecake Bread Pudding. Whether you serve it for a holiday, a lavish brunch, or a midweek treat, it’s bound to become one of your favorites too. Give it a try—your kitchen will smell irresistible, and your tastebuds will thank you!
Print
Coconut Cheesecake Bread Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Coconut Cheesecake Bread Pudding, a delightful twist on a classic dessert. Creamy cheesecake meets coconut-infused custard-soaked bread, baked to golden perfection.
Ingredients
Bread Pudding:
- 6 cups day-old brioche or challah bread, cut into 1-inch cubes
- 8 oz cream cheese, softened
- 1 cup unsweetened canned coconut milk
- 1 cup whole milk
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp salt
- 1 cup shredded sweetened coconut
- 2 tbsp butter, melted
Instructions
- Preheat the Oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Mix Custard: In a large bowl, whisk together cream cheese, coconut milk, whole milk, eggs, sugar, vanilla extract, almond extract, and salt until smooth.
- Add Bread: Add cubed bread to the custard mixture and stir until coated. Let sit for 15 minutes to soak.
- Stir in Coconut: Fold in shredded coconut, then pour the mixture into the baking dish. Drizzle melted butter on top.
- Bake: Bake for 45–50 minutes until set in the center and golden. Cool slightly before serving.
Notes
- For extra coconut flavor, toast the shredded coconut before folding it in.
- Serve warm with a drizzle of caramel sauce or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 115mg
