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Coconut Cheesecake Bread Pudding: A Delightful Recipe!

A delightful Coconut Cheesecake Bread Pudding that combines the rich flavors of coconut and cream cheese in a comforting dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter or non-stick spray.
  2. 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.
  3. 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.
  4. Pour the bread mixture into the prepared baking dish, spreading it evenly.
  5. 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.
  6. 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.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 120mgSodium: 200mgFiber: 1gSugar: 15g

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.

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