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
Scale
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
