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Coconut Cheesecake Bread Pudding

A delightful dessert combining creamy cheesecake richness with comforting bread pudding, perfect for using up leftover bread while satisfying your sweet tooth.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Bread Base
  • 1 lb baguette Use stale or leftover for best texture.
Custard Mixture
  • 5 large eggs Store-bought or farm-fresh will work.
  • 12 oz cream of coconut Choose low-sugar options if desired.
  • 1 cup whole milk Almond or coconut milk can be used for a dairy-free version.
  • 4 tbsp butter (melted) Adds richness.
  • 1/2 cup sugar Adjust to taste.
  • 7 oz sweetened coconut flakes More can be added for extra coconut flavor.
Cheesecake Layer
  • 16 oz cream cheese (softened) Ensure it's at room temperature for easy mixing.
  • 3 oz cream of coconut A little extra for creaminess.
  • 1/4 cup sugar For the cheesecake layer.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cut the baguette into cubes and let it sit for a few minutes.
Custard Mixture
  1. In a large bowl, whisk together the eggs, cream of coconut, whole milk, and sugar until smooth.
  2. Gradually fold the bread cubes into the custard mixture until well-coated.
Cheesecake Layer
  1. In another bowl, mix the softened cream cheese, additional cream of coconut, and sugar until creamy.
  2. Drop spoonfuls evenly over the bread mixture to create pockets of cheesecake.
Baking
  1. Pour the mixture into a greased 9×13 inch baking dish and spread evenly.
  2. Bake for 45-50 minutes until the top is golden brown and a knife inserted comes out clean.
  3. Let the pudding cool for at least 15 minutes before serving.

Notes

Serve warm or at room temperature. Topped with whipped cream or vanilla ice cream for an elegant dessert. Can be stored in the refrigerator for up to four days or frozen for up to three months.