Description
This decadent coconut cheesecake bread pudding is rich, creamy, and packed with tropical flavor. Soft bread soaks in a luscious coconut custard with a hint of cheesecake, creating an easy and delicious dessert that feels indulgent and comforting.
Ingredients
6 cups day-old bread, cubed
1 cup shredded coconut (sweetened or unsweetened)
8 oz cream cheese, softened
2 cups coconut milk
1/2 cup heavy cream
3/4 cup granulated sugar
1/4 cup brown sugar
4 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract (optional)
1/4 teaspoon salt
Optional Topping:
Toasted coconut flakes
Whipped cream
Caramel drizzle
Instructions
1. Preheat oven to 350°F and grease a baking dish.
2. Add cubed bread and shredded coconut to the dish.
3. In a large bowl, beat cream cheese until smooth.
4. Whisk in coconut milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, coconut extract, and salt until fully combined.
5. Pour the mixture evenly over the bread.
6. Press gently to help the bread absorb the custard.
7. Let sit for 15 minutes.
8. Bake for 45 to 50 minutes until set and lightly golden.
9. Remove from oven and cool slightly.
10. Top with toasted coconut, whipped cream, or caramel drizzle before serving.
Notes
Use slightly stale bread for better absorption.
Full-fat coconut milk gives the best creamy texture.
Do not overbake to keep the pudding soft and rich.
Add white chocolate chips for extra indulgence.
Store leftovers in the refrigerator for up to 3 days.