Name: Coconut Cheesecake Bread Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Tropical
Ingredients: 6 cups bread, cubed; 8 oz cream cheese, softened; 1 cup coconut milk; 1/2 cup sugar; 4 large eggs; 1 tsp vanilla extract; 1 cup shredded coconut; 1/2 tsp cinnamon; Coconut cream for serving

Jump to Recipe·Print Recipe

why make this recipe

Coconut Cheesecake Bread Pudding is a delicious and comforting dessert that combines the creamy texture of cheesecake with the warm, sweet flavors of bread pudding. It brings a tropical twist to a classic dish, making it perfect for any occasion. The soothing taste of coconut milk and the crunch of shredded coconut truly elevate the experience, making this dessert a standout. Plus, it’s easy to prepare and sure to impress your family and friends!

how to make Coconut Cheesecake Bread Pudding

Ingredients:

6 cups bread, cubed
8 oz cream cheese, softened
1 cup coconut milk
1/2 cup sugar
4 large eggs
1 tsp vanilla extract
1 cup shredded coconut
1/2 tsp cinnamon
Coconut cream for serving

Directions:

Preheat your oven to 350°F (175°C). Grease a baking dish.
In a large bowl, whisk together the eggs, sugar, coconut milk, and vanilla until smooth.
In another bowl, soften the cream cheese and mix until creamy. Gradually combine with the egg mixture.
Add shredded coconut and cinnamon, then fold in the cubed bread, ensuring all pieces are well-coated.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 45-50 minutes, or until the top is golden and a toothpick comes out clean.
Serve warm with a drizzle of coconut cream.

how to serve Coconut Cheesecake Bread Pudding

Serve the Coconut Cheesecake Bread Pudding warm, allowing everyone to savor the rich, creamy texture. Drizzle with coconut cream for extra flavor. This dish is perfect for family gatherings, parties, or even a cozy night in. You can also add some whipped cream or fresh fruit on the side for a delightful touch.

how to store Coconut Cheesecake Bread Pudding

Store any leftover Coconut Cheesecake Bread Pudding in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can reheat individual portions in the microwave for a quick treat. If you want to keep it longer, consider freezing it. Just wrap it tightly in plastic wrap and then aluminum foil, and it should last for up to 2 months.

tips to make Coconut Cheesecake Bread Pudding

Use day-old bread for better texture. It will absorb the custard mixture well.
Feel free to mix in some chocolate chips or nuts for extra flavor and crunch.
For a richer taste, you can use full-fat cream cheese and coconut milk.
Let it cool slightly before serving to allow it to set a bit more.

variation

You can easily switch up the flavors by using different types of milk, like almond or soy, for a dairy-free version. Adding fruits like pineapple or mango can also enhance the tropical vibe.

FAQs

1. Can I use any type of bread for this recipe?
Yes, you can use any bread you have on hand, such as brioche, challah, or even regular white or whole grain bread.

2. Can I make this dessert ahead of time?
Absolutely! You can prepare it a day in advance and store it in the refrigerator. Just bake it before serving.

3. Is there a substitute for coconut milk?
If you don’t have coconut milk, you can use regular milk or a milk alternative, but you might miss the coconut flavor.