Description

This Coconut Cheesecake Bread Pudding is a decadent twist on a classic dessert, combining the rich creaminess of cheesecake with the tropical flavor of coconut. Stale French baguette cubes are soaked in a luscious coconut custard and layered with a smooth cream cheese filling, then baked until golden and set. Topped with toasted coconut flakes, this indulgent dessert is perfect for gatherings or a special treat.

Ingredients

Scale

For the Bread

1 pound French baguette

For the Bread Pudding

5 large eggs
12 oz cream of coconut
1 cup whole milk
4 tablespoons melted butter
1/2 cup granulated sugar
7 oz sweetened coconut flakes (reserve some for topping)

For the Cheesecake Filling

16 oz cream cheese, softened
3 oz cream of coconut
1/4 cup granulated sugar

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Instructions

Prepare the Bread: Cut the French baguette into small cubes and spread them on a large baking sheet. Let them sit at room temperature for at least 24 hours to become stale, or alternatively bake the cubes at 200°F (93°C) for 1.5 to 2 hours until dried out.
Make Cheesecake Filling: In a mixing bowl, combine softened cream cheese, cream of coconut, and sugar. Beat until smooth and creamy. Transfer the mixture to a piping bag or a zip-top bag for easy application.
Make Bread Pudding Mixture: Whisk together the eggs, cream of coconut, whole milk, melted butter, and granulated sugar until well combined and smooth.
Assemble the Pudding: Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish. Spread half of the stale bread cubes evenly in the dish, then pipe the cheesecake filling over the bread layer. Add the remaining bread cubes on top. Pour the egg mixture evenly over all layers, pressing down gently to soak the bread.
Bake: Sprinkle the reserved coconut flakes over the top. Bake for 45 to 50 minutes or until the top is golden brown and the center is set. If the coconut starts to darken too quickly, cover the dish loosely with foil to prevent burning.
Serve: Allow the bread pudding to cool for a few minutes before slicing. Serve warm, optionally with a scoop of vanilla ice cream for extra indulgence.

Notes

Using stale bread ensures the pudding absorbs the custard mixture properly without becoming too soggy.
Cream of coconut adds sweetness and tropical flavor — do not substitute with coconut milk as it is thinner and less sweet.
Reserve some coconut flakes for toasting on top to add texture and garnish.
For a dairy-free version, substitute cream cheese and milk with vegan alternatives, but texture and flavor will vary.
Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.