Coconut Cheesecake Bread Pudding (Print-Friendly Version)

Bread cubes with creamy coconut cheesecake filling and sweet coconut flakes for a rich, indulgent dessert.

# What You’ll Need to Make This:

→ Bread Base

01 - 450 g baguette, cut into small cubes

→ Custard Mixture

02 - 5 large eggs
03 - 340 g cream of coconut
04 - 240 ml whole milk
05 - 60 g unsalted butter, melted
06 - 100 g granulated sugar

→ Topping

07 - 200 g sweetened coconut flakes

→ Cheesecake Filling

08 - 450 g cream cheese, softened
09 - 85 g cream of coconut
10 - 50 g granulated sugar

# How to Prepare:

01 - Prepare the baguette at least 24 hours in advance. Cut the bread into small cubes and spread evenly on a large rimmed baking sheet, ensuring the pieces do not overlap. Leave uncovered at room temperature for 24 to 48 hours until completely stale and crisp.
02 - In a mixing bowl, beat softened cream cheese, cream of coconut, and sugar with an electric mixer until smooth and creamy. Transfer the mixture into a piping or zip-lock bag for easier distribution.
03 - In a separate bowl, whisk together eggs, melted butter, cream of coconut, whole milk, and sugar until thoroughly blended. Set aside.
04 - Preheat oven to 190°C. Grease a 23x33 cm casserole dish. Spread half of the bread cubes evenly over the bottom of the dish. Pipe or spoon the cheesecake filling over the bread, covering as much surface as possible. Distribute the remaining bread cubes on top of the cheesecake layer.
05 - Slowly pour the custard mixture over the entire dish, ensuring all bread is coated and submerged. Gently press down on the bread cubes with a spatula to help them absorb the liquid. Evenly scatter sweetened coconut flakes across the top.
06 - Place casserole in the oven and bake for 45–50 minutes until the custard is set and the coconut topping is golden brown. If the coconut begins to brown too quickly, loosely cover the dish with aluminium foil and continue baking.

# Extra Tips:

01 - Allowing the bread cubes to become very stale improves their ability to absorb the custard and yields a superior texture.
02 - Use a piping bag for even distribution of the cheesecake filling between layers.

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