Description
A delightful Coconut Cheesecake Bread Pudding that combines the rich flavors of coconut and cream cheese in a comforting dessert.
Ingredients
- 2 cups cubed day-old bread (such as brioche or challah)
- 1 cup coconut milk
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup shredded coconut
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 cup sweetened condensed milk (optional, for drizzling)
- Whipped cream (for serving, optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, whisk together the coconut milk, cream cheese, sugar, eggs, vanilla extract, almond extract, and salt until smooth and well combined.
- Gently fold in the cubed bread and shredded coconut, ensuring all the bread is coated with the mixture. Let it sit for about 10 minutes to absorb the liquid.
- Pour the bread mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool for about 10 minutes before serving. Drizzle with sweetened condensed milk if desired and serve warm with whipped cream.
Notes
- For a chocolate twist, add 1/2 cup of chocolate chips to the bread mixture before baking.
- To enhance the coconut flavor, use toasted coconut flakes as a topping before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg