Coconut Cheesecake Pudding (Print)
Soft bread with rich coconut cheesecake and sugary coconut flakes for a super-lush, cozy sweet.
# 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:
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.
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.
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.
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.
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.
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:
01 -
Letting bread sit out until it’s really dry helps it soak up the custard way better and gives you a great texture.
02 -
A piping bag makes spreading that cheesecake layer a whole lot easier and tidier.