If you adore cozy desserts that bring a tropical twist, you’re going to fall head over heels for this Coconut Cheesecake Bread Pudding Recipe. It’s a luscious fusion of rich, creamy cheesecake mingled perfectly with the tropical sweetness of coconut and the warm comfort of traditional bread pudding. Every bite is a dreamy blend of textures and flavors, from the golden toasted bread cubes to the smooth cheesecake filling, all kissed by delicate coconut flakes that add just the right crunch. This dessert feels like a warm hug on a plate, yet it’s surprisingly easy to make, turning everyday ingredients into something truly special.
Ingredients You’ll Need
The beauty of this Coconut Cheesecake Bread Pudding Recipe is how it transforms simple basics into something spectacular. Each ingredient plays a vital role, whether it’s lending creaminess, sweetness, or that irresistible coconut charm that ties the whole dessert together.
- French baguette: Using slightly stale or dried bread helps soak up the custard perfectly without turning mushy.
- Large eggs: These bind the pudding together and create that smooth, custardy texture we all love.
- Cream of coconut: Not to be confused with coconut milk, it’s sweeter and thicker, providing glorious richness and tropical flavor.
- Whole milk: Adds creaminess to the custard while keeping it light enough to balance the cream cheese.
- Melted butter: Brings indulgence and a subtle nutty flavor that enhances the bread’s crunch.
- Granulated sugar: Sweetens both the bread pudding and the cheesecake filling perfectly.
- Sweetened coconut flakes: These add texture and an extra coconut punch—reserve some for the topping so you get that toasty finish.
- Cream cheese: The star of the cheesecake layer, providing tangy creaminess that contrasts beautifully with the sweet custard.
How to Make Coconut Cheesecake Bread Pudding Recipe
Step 1: Prepare the Bread
The secret to a perfect bread pudding is using bread that’s just a bit stale so it can soak up all those luscious custard flavors. Cut your French baguette into small cubes and let them sit at room temperature for at least 24 hours. If you’re short on time, simply bake them low and slow at 200°F for about 1.5 to 2 hours until dried out and crisp. This step ensures that the bread holds its structure while soaking in the creamy mixture, giving you the ideal texture balance.
Step 2: Make the Cheesecake Filling
In this step, you’ll whip together softened cream cheese, cream of coconut, and sugar until it’s irresistibly smooth and creamy. Using a piping bag or a zip-top bag trimmed at the tip makes it super easy to spread this luscious mixture evenly over the bread cubes later on. This cheesecake layer brings that signature tang and richness to the dessert, making every forkful feel like a mini celebration.
Step 3: Whisk Together the Bread Pudding Mixture
Combining eggs, cream of coconut, whole milk, melted butter, and sugar creates the heart of the bread pudding custard. Whisk these ingredients thoroughly until silky smooth. This mixture, rich but light, will soak into the bread cubes and bake into a tender, flavorful custard that perfectly complements the cheesecake filling.
Step 4: Assemble the Pudding
Preheat your oven to a warm 375°F and grease a 9×13-inch casserole dish. Start by spreading half of your prepared bread cubes evenly in the dish. Next, pipe the dreamy cheesecake filling over this base, creating pockets of creamy goodness throughout. Add the remaining bread cubes on top, then pour the custard mixture evenly over everything. Press down gently so the custard fully saturates the bread layers, ensuring every bite is moist and rich.
Step 5: Bake Until Golden and Set
Sprinkle the bread pudding with the remaining sweetened coconut flakes to add that final touch of texture and tropical flavor. Bake for 45 to 50 minutes, or until the top is a gorgeous golden color and the center is set but still wonderfully soft. If you notice the coconut browning too fast, feel free to cover the dish loosely with foil to protect it while the pudding finishes baking.
Step 6: Serve and Enjoy
Let the bread pudding cool for a few minutes so it firms up slightly, making it easier to slice and serve. This dessert is heavenly on its own, but pairing it with a scoop of vanilla ice cream takes it over the top into pure indulgence. The cold creaminess of ice cream contrasts perfectly with the warm, coconut-infused pudding.
How to Serve Coconut Cheesecake Bread Pudding Recipe
Garnishes
While the toasted coconut flakes baked on top add great texture, you can elevate the presentation by dusting a little powdered sugar or grated lime zest for a subtle citrus pop. Freshly whipped cream or a drizzle of caramel sauce also work wonders if you want to add extra layers of flavor and decadence.
Side Dishes
This dessert pairs beautifully with light, fresh fruit like mango slices, pineapple chunks, or berries to cut through its richness. Serving alongside a fragrant cup of coconut coffee or lightly spiced chai tea can create a lush, tropical-inspired dessert experience that invites you to savor every bite.
Creative Ways to Present
If you want to impress guests, try serving individual portions in small ramekins or mason jars, piping cheesecake filling on top just before baking for a neat layer. Alternatively, top with toasted coconut ice cream and a sprig of mint for a stunning presentation that celebrates all things coconut and cheesecake.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover your bread pudding tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh and delicious for up to 3 days, making it a perfect make-ahead dessert for busy weeks or special occasions.
Freezing
This Coconut Cheesecake Bread Pudding Recipe freezes beautifully. Portion it into airtight containers or freeze the entire dish before baking. Thaw overnight in the fridge and bake fresh for best results. If already baked, wrap tightly and freeze up to 2 months, then reheat thoroughly before serving.
Reheating
Reheat individual servings in the microwave for about 30 to 60 seconds until warm. For a crispier top, pop the portion into a 350°F oven for 10–15 minutes. Either method revives the creamy texture and toasty top perfectly without drying it out.
FAQs
Can I use a different type of bread?
Absolutely! While a French baguette offers a great crusty texture, you can also use brioche or challah for an even richer pudding. Just make sure the bread is slightly stale or dried to absorb the custard well.
What’s the difference between cream of coconut and coconut milk?
Cream of coconut is sweetened and thicker, often used in cocktails and desserts to add flavor and sweetness. Coconut milk is thinner and unsweetened, more suited for savory dishes. Using cream of coconut is essential here to get that sweet, creamy tropical flavor.
Can I make this gluten-free?
Yes! Swap the baguette with gluten-free bread cubes. Just be sure to let the bread dry out a bit before using to maintain the texture and prevent sogginess.
How can I tell when the bread pudding is done baking?
Look for a golden-brown top and a custard that’s set but still slightly jiggly in the center. A toothpick inserted should come out mostly clean with a few moist crumbs, indicating perfect doneness.
Is there a vegan version of this recipe?
While this recipe relies on eggs and dairy, you could experiment using vegan cream cheese, plant-based milk, and egg substitutes like flax eggs. Keep in mind the texture and flavor may vary, but it’s worth trying if you love experimenting!
Final Thoughts
This Coconut Cheesecake Bread Pudding Recipe is one of those desserts that warm the heart while transporting you to a tropical paradise. It’s a beautiful balance of creamy, crunchy, sweet, and tangy that’s sure to become a favorite for family gatherings or cozy nights in. Once you try this recipe, it’s hard to go back to plain old bread pudding—trust me, it’s that good. So grab your ingredients, embrace the simplicity, and treat yourself to something truly unforgettable.
