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
Scale
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.
