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Coconut Cheesecake Bread Pudding

Category: Sweet Treats Without Turning On the Oven

This dish combines cubes of baguette soaked in a sweet egg and cream of coconut mixture, with layers of a smooth cream cheese and coconut filling nestled throughout. Once assembled, the combined layers create a moist, custard-like texture, highlighted by a generous topping of sweetened coconut flakes. Baked until golden, this dessert offers a satisfying contrast between the toasted coconut layer and the creamy interior, all infused with a pronounced coconut flavor. Allow the bread time to stale in advance for best texture. Serve warm or at room temperature for a comforting finish to any meal.

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Created By Melanie Carter
Updated on Wed, 04 Jun 2025 18:35:23 GMT
A slice of coconut cheesecake bread pudding. Pin
A slice of coconut cheesecake bread pudding. | mellierecipes.com

Coconut cheesecake bread pudding wraps the comforting richness of classic bread pudding with creamy coconut cheesecake swirled throughout. This recipe is my answer to chilly mornings and holiday get-togethers when I want something familiar but extra special.

When I first made this for Easter brunch my family could not get over the fluffy texture with pockets of tangy cheesecake. Now it is their most requested treat whenever coconut fans are around.

Ingredients

  • Baguette: about one pound with a crisp crust For bread puddings stale bread is best so plan to dry it out in advance
  • Eggs: Five large eggs create that classic custardy base Choose freshest possible
  • Cream of coconut: The heart of this recipe Use a sweetened variety for full flavor and creamy texture
  • Whole milk: Helps balance richness and keeps the pudding light
  • Butter: melted for nutty flavor Choose unsalted and let it cool before mixing
  • White sugar: Essential for gentle sweetness You can use organic for a cleaner taste
  • Sweetened coconut flakes: Loads the pudding with coconut chewiness Go for slightly moist and fragrant flakes

Cheesecake filling

  • Cream cheese: softened for spreadable smoothness Full fat works best
  • More cream of coconut: amplifies coconut notes in the filling
  • White sugar: adds the signature cheesecake tang

Step-by-Step Instructions

Prepare the Bread:
Cut the baguette into small cubes. Spread them on a large rimmed baking sheet in a single layer. Let sit uncovered for twenty-four hours to dry completely. This prevents sogginess after you add the custard.
Whisk the Custard:
Combine the eggs cream of coconut melted butter milk and sugar in a large mixing bowl. Whisk until fully incorporated and smooth. Set the bowl aside so flavors meld.
Mix Cheesecake Filling:
In a separate bowl beat cream cheese sugar and cream of coconut with an electric mixer for two minutes until light and fluffy with no lumps. Spoon this mixture into a piping bag or a zip top bag with a snipped corner.
Layer the Bread and Cheesecake:
Grease a nine by thirteen inch casserole dish. Scatter half the stale bread cubes evenly in the bottom. Pipe the cheesecake filling over the bread in thick ribbons so you get cheesecake flavor in every bite. Top with the rest of the bread pieces.
Soak the Bread:
Gently pour the egg custard mixture evenly over the bread layers. Press down all over with a spatula or clean hands to help the bread absorb every drop of liquid. Let sit for a few minutes to ensure everything is saturated.
Top and Bake:
Sprinkle coconut flakes over the entire dish for a toasty topping. Bake uncovered at three seventy five for forty five to fifty minutes. If the coconut browns too fast lay a sheet of foil loosely on top to prevent burning. When done the pudding should be golden and set but still have a slight jiggle.
A slice of coconut cheesecake bread pudding. Pin
A slice of coconut cheesecake bread pudding. | mellierecipes.com

My favorite ingredient here is cream of coconut It blends into everything so smoothly and gives a deep tropical flavor I remember making this one rainy day and my kids smelled it baking from upstairs and suddenly everyone was in the kitchen asking for a taste

Storage Tips

Let the bread pudding cool to room temperature then cover tightly and refrigerate for up to three days. For a quick reheat microwave portions or warm the whole dish in a low oven covered with foil so it does not dry out. Leftovers taste even creamier the next day.

Ingredient Substitutions

If you do not have a baguette you can swap in any hearty white bread like country loaf or challah Just ensure it is fully dried. For a dairy free twist choose coconut milk and vegan butter and swap in a dairy free cream cheese you love.

Serving Suggestions

Serve this bread pudding warm or chilled as a brunch centerpiece or as an after dinner dessert. I love topping it with extra toasted coconut a drizzle of caramel sauce or even a scoop of vanilla ice cream on special occasions.

Cultural Context

Bread pudding began as a resourceful way to use up leftover bread and with coconut and cheesecake influences it bridges traditions. This version takes inspiration from southern American bread puddings and tropical flavors reminiscent of Caribbean desserts.

Recipe FAQs

→ How do I prepare the bread for this dish?

Cut the baguette into small cubes and let them stale uncovered for 24 hours to absorb custard well and prevent sogginess.

→ Do I need to use cream of coconut or can I substitute?

Cream of coconut is key for flavor and texture. Unsweetened coconut milk is not recommended as a swap.

→ How do I spread cheesecake filling evenly?

Use a piping or zip-top bag to squeeze the cream cheese mixture over the bread, ensuring even coverage in every layer.

→ What if coconut flakes brown too quickly?

If the flakes darken before the dish is set, loosely cover with foil to prevent burning while letting it finish baking.

→ Can this dessert be made ahead?

Yes, you can prepare it the day before and reheat before serving. The texture stays moist and flavorful.

Coconut Cheesecake Bread Pudding

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

Prep Time
15 minutes
Cooking Duration
50 minutes
Overall Cooking Time
65 minutes
Created By: Melanie Carter

Recipe Category: No-Bake Desserts

Skill Level: Moderate

Cuisine Style: American

Result Amount: 12 Portions

Diet Preferences: Suitable for Vegetarians

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

Step 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.

Step 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.

Step 03

In a separate bowl, whisk together eggs, melted butter, cream of coconut, whole milk, and sugar until thoroughly blended. Set aside.

Step 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.

Step 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.

Step 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

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

Tools Required

  • Large rimmed baking sheet
  • Mixing bowls
  • Electric mixer
  • Casserole dish (23x33 cm)
  • Piping or zip-lock bag
  • Aluminium foil
  • Spatula

Allergen Info

Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
  • Contains eggs, dairy, wheat (gluten), and coconut.

Nutritional Information (Per Serving)

Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
  • Caloric Value: 581
  • Fat Content: 31 grams
  • Carbohydrate Content: 67 grams
  • Protein Content: 9 grams