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Dreamy Coconut Cheesecake Bread Pudding

Category: Sweet Treats to Satisfy Any Craving

Let your bread cubes get stale beforehand, then dunk 'em in a sweet coconut-egg custard. Drop smooth cream cheese coconut filling between the bread layers. The whole thing bakes up moist with crisp, golden coconut on top and a soft, melty inside—all bursting with coconut flavor. Enjoy this warm or after it's cooled, whenever you need a comfort treat.

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Barbara Chef
Updated on Mon, 16 Jun 2025 00:31:56 GMT
One piece of coconut cheesecake bread pudding. Highlight
One piece of coconut cheesecake bread pudding. | cookwithcarla.com

This coconut cheesecake bread pudding takes a cozy favorite and swirls in coconut cheesecake for a dreamy, creamy bite. I love throwing it together for cold mornings and special family hangs when I want something comfy but a little more exciting.

The first time I made this was Easter morning and my family went wild over the fluffy bread and hidden cheesecake bits. Now it's all anyone asks for when coconut fans visit.

Dreamy Ingredients

  • Sweetened coconut flakes: You want nice fragrant flakes that are soft but not wet—they give the pudding amazing chew
  • White sugar: Adds just the right sweetness—grab organic if you dig a cleaner taste
  • Butter: Melt unsalted butter so it's nutty but let it cool a bit before mixing
  • Whole milk: Keeps things light but rich
  • Cream of coconut: This is the star—use the sweet kind for dreamy texture
  • Eggs: Five large ones make it perfectly custardy, so pick good fresh eggs
  • Baguette: Get about a pound and make sure it's a bit stale with a crunchy crust—let it dry out so it soaks up all that goodness

Cheesecake Layer

  • White sugar: Bumps up that classic cheesecake tangy taste
  • More cream of coconut: Brings extra coconut kick
  • Cream cheese: Let it soften so it whips up super smooth—use full fat if you've got it

Simple How-To Guide

Throw it in the Oven:
Scatter coconut flakes over everything for a golden crunchy finish. Bake at 375 uncovered for 45-50 minutes. If it darkens too fast, set some foil on top til it's ready. The top should jiggle a little and be nice and golden.
Let Bread Soak:
Pour your custard over the bread layers and press everything down gently. Give it a few minutes so the bread can really soak up the liquid.
Time to Layer:
Grease up a 9x13 dish. Drop in half the bread cubes, then pipe the cheesecake filling all over. Finish with the rest of the bread on top.
Blend Cheesecake Filling:
Beat cream cheese, sugar, and coconut cream for a couple minutes til it's fluffy and smooth. Scoop the mix into a zip bag and snip the corner or use a piping bag.
Mix The Custard:
In a big bowl, whisk eggs, sugar, milk, coconut cream, and melted butter until blended and smooth. Let it sit for a few so the flavors come together.
Get Bread Ready:
Slice your baguette into bites. Spread the pieces on a baking sheet and let them air dry for a whole day so they get sturdy and won't get soggy later.
A slice of coconut cheesecake bread pudding. Highlight
A slice of coconut cheesecake bread pudding. | cookwithcarla.com

The best part is the cream of coconut—it melts right in and gives you all the tropical flavor. I made this on a wet afternoon and my kids showed up in the kitchen just for the smell. Everyone wanted a bite before it was done.

Storage Ideas

Let your bread pudding come to room temp, cover it tight, and stash it in the fridge for up to three days. Warm up individual pieces in the microwave or reheat the whole thing in the oven with foil on it so it keeps soft. It's actually even creamier after a day in the fridge.

Swaps and Changes

If you're missing a baguette, grab leftover challah or another sturdy white bread—just dry it out first. Want to skip dairy? Use coconut milk, vegan butter, and your favorite nondairy cream cheese and go for it.

How to Serve

Enjoy this bread pudding warm out of the oven or cold from the fridge—makes a great brunch main dish or decadent sweet. I like throwing on toasted coconut, adding caramel drizzle, or even scooping vanilla ice cream on top for a special treat.

Story Behind It

Turning old bread into a sweet pudding started as a smart way to cut down on waste and with coconut and cheesecake, this one mixes fun flavors. It takes ideas from the American South and the tropics for a fun mix of both.

Recipe FAQs

→ What's the trick for getting the bread right?

Chop your baguette into bite-sized pieces, then leave them out for a day so they dry out and don't turn mushy.

→ Do I have to stick with cream of coconut or can I swap?

Cream of coconut's what gives it all that creamy, sweet taste. Regular coconut milk won't cut it here.

→ How do I get the cheesecake mix everywhere?

Put the filling in a sandwich or piping bag, then squeeze it over each bread layer so every bite gets some.

→ What should I do if the coconut on top turns brown fast?

If your coconut is getting too dark before the middle sets, drape some foil over the top and let it keep baking.

→ Can I prep this treat a day early?

Yep, make it the night before. Reheat when you wanna serve and it'll still be perfectly moist and yummy.

Coconut Cheesecake Pudding

Soft bread with rich coconut cheesecake and sugary coconut flakes for a super-lush, cozy sweet.

Prep Time
15 min
Cook Time
50 min
Total Time
65 min

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings

Dietary Preferences: Vegetarian

Ingredients

→ Bread Base

01 450 g baguette, diced into small cubes

→ Custard Mixture

02 100 g white sugar
03 60 g melted unsalted butter
04 5 big eggs
05 340 g cream of coconut
06 240 ml whole milk

→ Topping

07 200 g shredded sweet coconut

→ Cheesecake Filling

08 450 g cream cheese at room temp
09 50 g white sugar
10 85 g cream of coconut

Steps

Step 01

Slide the pan into your preheated oven and bake for 45 to 50 minutes. You want that coconut to turn the perfect golden color and the center to firm up. If the coconut starts burning, just toss a loose piece of foil over the top and keep going.

Step 02

Pour the custard slowly over the whole thing, making sure none of the bread stays dry. Squish everything down a little with a spatula to help soak up the mix. Sprinkle coconut flakes generously on top.

Step 03

Turn your oven to 190°C. Grease a 23x33 cm baking pan. Scatter half your bread cubes across the bottom. Pipe or spoon in all your cheesecake layer next, trying to get coverage everywhere. Add the rest of the bread cubes right on top.

Step 04

Crack the eggs into a bowl. Add the butter (while it's still warm), sugar, milk, and coconut cream. Whisk till everything blends together nicely, then set it aside for a sec.

Step 05

Get cream cheese, coconut cream, and sugar in a bowl. Beat it all together with a mixer until it’s totally smooth. Scoop it into a zip bag or piping bag for easier spreading later.

Step 06

At least a day ahead, chop your baguette into cubes. Spread cubes in one layer on a rimmed sheet and leave out at room temp for one to two days. Let 'em go totally dry and crispy before you keep going.

Notes

  1. Letting bread sit out until it’s really dry helps it soak up the custard way better and gives you a great texture.
  2. A piping bag makes spreading that cheesecake layer a whole lot easier and tidier.

Required Equipment

  • Big rimmed baking pan
  • Mixing bowls
  • Electric hand mixer
  • 23x33 cm casserole dish
  • Piping or zip bag
  • Aluminum foil
  • Spatula

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Has eggs, dairy, gluten (wheat), and coconut.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 581
  • Fat: 31 g
  • Carbs: 67 g
  • Protein: 9 g