There’s something truly magical about a dessert that feels like a warm hug from the inside out, and that’s exactly what this Coconut Cheesecake Bread Pudding Recipe delivers. Combining the richness of cream cheese with the tropical sweetness of coconut, all nestled in soft, custardy brioche cubes, this dessert is a showstopper for any occasion. Whether you’re craving comfort food or looking for a crowd-pleaser, this recipe brings together simple ingredients to create a luscious and unforgettable treat that will have everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in creating the perfect balance of flavor, texture, and color that makes this Coconut Cheesecake Bread Pudding Recipe so irresistible. From the tender brioche bread to the creamy custard base and the tropical hint of shredded coconut, every component works harmoniously to build a dessert that’s pure bliss.
- 6 cups day-old brioche or challah bread: Using day-old bread ensures it soaks up the custard without turning mushy.
- 8 oz cream cheese, softened: Adds a luscious, tangy richness that sets this pudding apart from the ordinary.
- 1 cup unsweetened canned coconut milk: Brings a subtle tropical creaminess that pairs beautifully with the coconut flavor.
- 1 cup whole milk: Balances the coconut milk and keeps the custard smooth and tender.
- 4 large eggs: The eggs hold the custard together and give the pudding structure.
- 1 cup granulated sugar: Sweetens the pudding just right without overpowering the other flavors.
- 1 tsp vanilla extract: Enhances all the flavors with its warm, familiar aroma.
- 1/2 tsp almond extract: Adds a delicate nutty note that complements both the coconut and cream cheese.
- 1/4 tsp salt: A pinch to bring out the sweetness and deepen the overall flavor profile.
- 1 cup shredded sweetened coconut: Provides texture and bursts of coconut flavor throughout.
- 2 tbsp butter, melted: Drizzled on top before baking for a beautiful golden finish and a hint of buttery richness.
How to Make Coconut Cheesecake Bread Pudding Recipe
Step 1: Prepare Your Baking Dish and Oven
Begin by preheating your oven to 350 degrees Fahrenheit and greasing a 9×13-inch baking dish. This step ensures your pudding doesn’t stick and makes for easy serving later on. Get this out of the way first so you can focus on mixing your luscious custard without any distractions.
Step 2: Whisk the Custard
In a large bowl, whisk together the softened cream cheese, coconut milk, whole milk, eggs, granulated sugar, vanilla extract, almond extract, and salt until the mixture is completely smooth. Take a moment here to appreciate the creamy texture—it’s going to transform your bread cubes into something extraordinary.
Step 3: Combine Bread and Custard
Add the cubed brioche or challah into the custard mixture. Gently stir until each piece is fully coated. Let the bowl sit for about 15 minutes to allow the bread to soak up all the flavorful custard. This soaking step is crucial—it helps the bread transform into that soft, pudding-like perfection you crave.
Step 4: Fold in Shredded Coconut and Transfer to Dish
Once the bread has soaked well, gently fold in the shredded sweetened coconut. This adds delightful texture and bursts of coconut throughout. Pour the entire mixture into your prepared baking dish, spreading it out evenly for consistent baking.
Step 5: Add the Butter and Bake
Drizzle the melted butter over the top of your bread pudding. This will help it develop a gorgeous golden crust as it bakes. Place the dish in the preheated oven and bake for 45 to 50 minutes. You’ll know it’s ready when the top is golden and the center is just set—no jiggle, but still tender and moist.
How to Serve Coconut Cheesecake Bread Pudding Recipe
Garnishes
Serving this Coconut Cheesecake Bread Pudding Recipe warm is the way to go—this enhances the rich, gooey texture and makes the coconut aroma truly shine. For an extra special touch, top your slice with a dollop of whipped cream or a drizzle of caramel sauce, which adds a lovely sweetness and a touch of elegance.
Side Dishes
This dessert pairs perfectly with fresh tropical fruits like mango or pineapple to brighten the palate. You might also serve it alongside a scoop of vanilla ice cream or a cup of rich coffee for a balanced finish that highlights the pudding’s creamy, coconut flavors.
Creative Ways to Present
To impress your guests, try serving individual portions in small ramekins or mason jars, layered with fresh berries and toasted coconut on top. Alternatively, a sprinkle of toasted almonds or a light dusting of cinnamon offers a charming twist that adds both color and crunch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Coconut Cheesecake Bread Pudding Recipe, cover them tightly and store in the refrigerator. They’ll keep beautifully for up to 3 days without losing their creamy texture or flavor.
Freezing
This pudding freezes well, too! Slice it and wrap individual portions in plastic wrap and aluminum foil to protect against freezer burn. Frozen portions can be kept for up to 2 months, making it a fantastic make-ahead dessert option.
Reheating
To reheat, thaw frozen portions in the fridge overnight. Warm slices in a microwave or oven until heated through—this will revive that freshly baked softness and creamy texture. Just be sure not to overheat, or it might dry out slightly.
FAQs
Can I use a different type of bread for this Coconut Cheesecake Bread Pudding Recipe?
Absolutely! While brioche or challah gives the best texture due to their richness, you can substitute with other sturdy breads like French bread or even croissants for different flavor nuances. Just make sure your bread is slightly stale to soak up the custard well.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the cream cheese and whole milk with plant-based alternatives like vegan cream cheese and almond or oat milk. Coconut milk enhances the tropical vibe, so keep that for maximum flavor. The texture may vary slightly, but it will still be delicious!
How long can I let the bread soak in the custard?
The recommended 15 minutes is ideal for achieving a perfect balance between soggy and firm. You can soak it a bit longer if your bread is particularly dry, but avoid exceeding 30 minutes, as the bread may become too mushy and difficult to handle.
Can I prepare the pudding the night before and bake it the next day?
Definitely! After mixing the custard and bread, cover the baking dish and refrigerate overnight. When you’re ready to bake, bring it to room temperature for about 20 minutes, then bake as directed. This allows flavors to meld even more deeply.
What toppings or sauces pair best with this Coconut Cheesecake Bread Pudding Recipe?
Whipped cream, caramel sauce, toasted coconut flakes, or even a scoop of vanilla ice cream are all excellent choices. Fresh tropical fruits like pineapple or mango work beautifully as well, lending a vibrant contrast to the creamy pudding.
Final Thoughts
There’s no doubt that this Coconut Cheesecake Bread Pudding Recipe will quickly become a treasured favorite in your dessert repertoire. It’s the perfect blend of comforting and exotic, easy yet impressive, and a total crowd-pleaser every time. Give it a try and watch how this warm, coconutty delight lights up your kitchen and your taste buds alike!
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
This Coconut Cheesecake Bread Pudding combines creamy cheesecake flavors with tropical coconut notes, baked into a rich and comforting dessert. Using day-old brioche or challah bread ensures the custard soaks in perfectly, creating a soft, indulgent texture accented by sweet shredded coconut and a hint of almond extract. Perfect for holidays or any special occasion, this American classic brings a luscious twist to traditional bread pudding.
Ingredients
Bread & Dairy
- 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
Sweeteners & Flavorings
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp salt
Coconut & Butter
- 1 cup shredded sweetened coconut
- 2 tbsp butter, melted
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Make the Custard Mixture: In a large bowl, whisk together softened cream cheese, coconut milk, whole milk, eggs, sugar, vanilla extract, almond extract, and salt until the mixture is smooth and well combined.
- Combine Bread and Custard: Add the 1-inch bread cubes to the custard mixture and gently stir until all pieces are evenly coated. Allow the mixture to sit for 15 minutes so the bread can soak up the custard thoroughly.
- Incorporate Coconut: Fold in the shredded sweetened coconut evenly throughout the soaked bread mixture to add texture and rich coconut flavor.
- Assemble and Top: Pour the bread pudding mixture into the prepared baking dish and drizzle the melted butter evenly over the top to help with browning and flavor.
- Bake: Bake in the preheated oven for 45 to 50 minutes, or until the pudding is golden brown on top and set in the center. It should be slightly firm but still moist.
- Cool and Serve: Remove from the oven and let the bread pudding cool slightly before slicing and serving. Enjoy warm, optionally with caramel sauce or whipped cream for added decadence.
Notes
- For enhanced coconut flavor, toast the shredded coconut lightly in a dry skillet before folding it in.
- Serve warm to enjoy the creamy texture and flavors at their best.
- Pair with caramel sauce or a dollop of whipped cream for an indulgent treat.
- Day-old bread works best, as it absorbs the custard better than fresh bread.
