Coconut Cheesecake Bread Pudding: A Heavenly, Creamy Dessert You’ll Crave

Thank you so much for stopping by, my friends! Today I’m beyond excited to share a dessert that’s equal parts cozy and indulgent—Coconut Cheesecake Bread Pudding. If you’ve ever wondered what would happen if creamy cheesecake and classic bread pudding had a baby, this is it. Sweet, coconutty, soft on the inside with a little golden crisp on top—it’s everything your dessert dreams are made of.

This recipe is pure comfort food with a tropical twist, and I promise it will become a family favorite. Be sure to subscribe to my email list so you don’t miss more delicious recipes like this one!

Overview of Recipe Content

What is Coconut Cheesecake Bread Pudding?

It’s a lush dessert made from day-old bread cubes soaked in a creamy mixture of coconut milk, softened cream cheese, sugar, and shredded coconut. Once baked, it transforms into a custardy, cheesecake-like pudding with just the right touch of tropical flavor.

Why You’ll Love It

• Creamy, rich, and perfectly sweet.
• Easy to make with just a handful of ingredients.
• A creative way to use up leftover bread.
• Ideal for holidays, Sunday dinners, or anytime you want to impress guests.

Flavor Profile

Imagine velvety cheesecake filling wrapped around buttery bread cubes, with a gentle sweetness from coconut. Each bite is a balance of soft custard and golden, toasty edges.

Nutritional Perks

Coconut milk adds healthy fats, while the bread provides satisfying carbs. It’s indulgent, yes—but with a dose of tropical goodness.

Ingredients

PIN IT

• 2 cups cubed day-old bread (brioche or challah work beautifully)
• 1 cup coconut milk
• 1 cup cream cheese, softened
• ½ cup granulated sugar
• ¼ cup shredded coconut

Tools Needed

• Mixing bowls
• Whisk
• 8×8 baking dish
• Oven

Suggested Substitutions

• Swap brioche with sourdough for a tangier bite.
• Replace coconut milk with whole milk for a more neutral flavor.
• Add a handful of chocolate chips or pineapple chunks for extra flair.

How to Make Coconut Cheesecake Bread Pudding

PIN IT

1. Prep the Bread – Cube your day-old bread into bite-sized pieces. Stale bread soaks up custard beautifully.
2. Make the Custard – In a bowl, whisk together softened cream cheese, coconut milk, and sugar until smooth.
3. Combine – Add the bread cubes into the custard mixture, tossing gently so each piece is coated.
4. Add Coconut – Sprinkle in shredded coconut and fold it through the mixture.
5. Bake – Pour everything into a greased baking dish and bake at 350°F (175°C) for 35–40 minutes, until golden on top and set in the center.
6. Cool & Serve – Let it rest for 10 minutes before serving. It’s divine warm, especially with a scoop of vanilla ice cream!

What to Serve with Coconut Cheesecake Bread Pudding

This dish pairs beautifully with:

• A drizzle of caramel or chocolate sauce.
• Fresh berries or a tropical fruit salad.
• A warm cup of coffee or a chilled glass of dessert wine.

Tips for Making It Perfect

• Use day-old bread—fresh bread makes it soggy.
• Soften your cream cheese fully to avoid lumps.
• For extra coconut flavor, toast your shredded coconut before mixing it in.
• Make it ahead: prepare the custard and bread mixture a day in advance, refrigerate overnight, then bake fresh.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm in the oven at 300°F for 10–15 minutes, or microwave individual slices.

General Information

Bread pudding has long been a clever way to repurpose leftover bread, and this coconut-cheesecake spin feels like a modern upgrade. It’s wonderful for Easter brunch, Mother’s Day, or any special occasion when you want a dessert that feels decadent yet homey.

Frequently Asked Questions

1. Can I use low-fat cream cheese?
Yes, but full-fat will give you the creamiest result.

2. Can I make this dairy-free?
Use vegan cream cheese and coconut cream instead of regular cream cheese.

3. What’s the best bread for bread pudding?
Brioche or challah—they’re rich, slightly sweet, and perfect for soaking.

4. Do I need to cover it while baking?
If the top browns too quickly, loosely cover with foil during the last 10 minutes.

5. Can I serve it cold?
Yes! It firms up like cheesecake in the fridge, which makes for a refreshing summer dessert.

Conclusion

There you have it—Coconut Cheesecake Bread Pudding, a luscious treat that’s sure to bring joy to your table. It’s creamy, coconutty, and utterly satisfying. If you love this recipe, you might also enjoy my Coconut Cream Pie or my Pineapple Upside Down Cake for more tropical dessert inspiration.

Until next time, happy baking, my friends!

PIN IT

Interactive Elements

If you try this recipe, please leave me a ⭐⭐⭐⭐⭐ review below—I’d love to hear what you think! And don’t forget to share your creations on Pinterest at Poulef Recipes Pinterest or tag me on Instagram.

Nutritional Information (per serving, 6 servings)

Calories	Protein	Carbs	Sugar	Fat	Saturated Fat	Fiber	Sodium
320	6g	28g	14g	20g	12g	2g	150mg

Print