Easy Coconut Cheesecake Bread Pudding
Easy Coconut Cheesecake Bread Pudding is a rich baked dessert made with stale baguette, coconut custard, creamy cheesecake filling, and sweet coconut flakes.
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Servings: 12
Ingredients
For the Bread Pudding
- 1 lb baguette cut into small cubes and dried for at least 24 hours
- 5 large eggs
- 12 oz cream of coconut
- 1 cup whole milk
- 4 tbsp butter melted
- 1/2 cup granulated sugar
- 7 oz sweetened coconut flakes or more if desired
For the Cheesecake Filling
- 16 oz cream cheese softened
- 3 oz cream of coconut
- 1/4 cup granulated sugar
Instructions
Prepare the Bread
- Cut the baguette into small, even cubes.
- Spread the bread cubes in a single layer on a large rimmed baking sheet.
- Avoid overcrowding the bread cubes to allow them to dry evenly.
- Let the bread sit uncovered at room temperature for at least 24 hours, or up to 2 days, until stale and firm.
Prepare the Bread Pudding
- Preheat the oven to 375°F.
- Grease a 9 x 13-inch casserole dish thoroughly.
- In a large mixing bowl, combine the eggs, melted butter, cream of coconut, whole milk, and granulated sugar.
- Whisk until the mixture is smooth and evenly combined.
- Set the coconut custard mixture aside.
- In a separate mixing bowl, combine the softened cream cheese, granulated sugar, and cream of coconut.
- Beat with an electric mixer for approximately 2 minutes, or until the mixture is soft, smooth, and creamy.
- Transfer the cheesecake filling to a piping bag or a zip-top bag.
- If using a zip-top bag, cut a small opening from one corner.
- Spread half of the dried bread cubes evenly in the prepared casserole dish.
- Pipe or squeeze the cheesecake filling evenly over the bread layer.
- Spread the remaining bread cubes over the cheesecake filling.
- Slowly pour the coconut custard mixture over the bread, distributing it evenly across the dish.
- Gently press the bread down to help it absorb the custard mixture.
- Sprinkle the sweetened coconut flakes evenly over the top.
- Bake for 45 to 50 minutes, or until the custard is set and the top is golden.
- If the coconut flakes begin to brown too quickly, gently cover the top of the bread pudding with a sheet of foil.
- Continue baking until the center is fully set.
- Remove the bread pudding from the oven.
- Allow it to cool slightly before serving.
- Serve warm, at room temperature, or chilled.
Notes
To make this Easy Coconut Cheesecake Bread Pudding gluten free, replace the baguette with a certified gluten-free baguette or gluten-free French-style bread.
Allow the gluten-free bread to dry for at least 24 hours, as gluten-free bread can soften quickly once soaked in custard.
Verify that the cream of coconut, sweetened coconut flakes, cream cheese, butter, milk, eggs, and sugar are labeled gluten free or free from gluten-containing additives.
Use clean mixing bowls, baking dishes, measuring cups, spatulas, knives, and serving utensils that have not touched wheat bread or gluten-containing ingredients.
Line the drying tray with clean parchment paper if cross-contact is a concern.
If preparing this recipe for someone with celiac disease, avoid shared toasters, cutting boards, bread knives, and any ingredients processed on shared equipment without gluten-free labeling.