Coconut Cheesecake Bread Pudding
Coconut heaven in one sweet, comforting bite! This bread pudding is a delightful, warm dessert that is loaded with coconut flavors throughout. It’s made with a creamy coconut cheesecake layer in the middle and extra coconut on top.
Coconut Cheesecake Bread Pudding
When I think “Mother’s Day recipes,” the first thing that always comes to my mind is coconut recipes. Most people will have a completely different association but I associate Mother’s Day with coconut because of my mom. My mom loves coconut and anything with coconut in it. So for Mother’s Day and her birthday, I make her something coconutty.
My mom’s birthday falls on the same week as Mother’s Day and every few years, her birthday actually falls on Mother’s Day. That kind of double holiday deserves an extra special dessert. I always try to make her a cake that will knock her socks off and make sure to include coconut in it.
Some of the best cakes she liked include Coconut White Chocolate Cake and Pina Colada Cheesecake. When my sister was little, we made her a Coconut Cheesecake together and I think that may have been her favorite one. Not because it was the best coconut cheesecake every, but because we made it together.
After all, that’s what matters to moms most. Not how well her Mother’s Day present is or not how delicious her breakfast is bed was, but the thought and effort that went into it.
Since I’m an adult now (no matter how unwillingly), I feel like the bar for my efforts is a lot higher. So I have a new recipe for her birthday/Mother’s Day this year that is guaranteed to blow her away. I am planning a TRIPLE coconut cheesecake.
…Stay tuned!
When I first started thinking of new Mother’s Day recipes to share this year, I decided to focus on brunch. Over the last few years, I’ve shared many breakfast in bed ideas that any mom would love to wake up to including Bananas Foster Pancakes and Strawberry Crescent Rolls.
This year, I made an awesome coconut bread pudding and some brunch cocktails that I will share later. This coconut bread pudding is every coconut lover’s dream. It even has a special creamy, coconut cheesecake filling.
Don’t be surprised at me saying that bread pudding can be a brunch recipe, it totally can! It can be dessert, breakfast, brunch, or whatever you want. If you think about it, it’s not any different from a French toast casserole because it combines stale bread pieces with an egg and cream. Besides eggs, cream, and bread base, the flavoring ingredients can vary to make the bread pudding sweet or savory.
So yes, don’t worry if you feel like eating a slice of bread pudding for breakfast. After all…it has a lot of eggs in it!
HOW DO I MAKE A BREAD PUDDING:
I always start preparing my bread pudding at least 24 hours before I need to cook it. Bread needs to get stale first so prepare it ahead of time.
Start by cutting the baguette into small cubes.
Then, spread bread cubes evenly on a large rimmed baking sheet. Try not to crowd the bread much so it will harden evenly.
Let bread get stale and harden for about a day. (You can even leave it for 2 days.)
You also have the option of preparing the bread pudding and leaving it overnight to soak. It’s an option because you can bake it right away, after putting it together, or covering it and leaving it in the fridge overnight. Whichever option you choose, it will be amazing.
If you are serving bread pudding as a dessert, I suggest adding a scoop of vanilla ice cream on top of warm bread pudding.
HERE ARE SOME MORE BRUNCH RECIPES YOU MIGHT ENJOY:
Ham Egg and Cheese Hash Brown Breakfast Muffins
Bananas Foster Bread Pudding
Spinach Artichoke Crustless Quiche
Coconut Cheesecake Bread Pudding
Ingredients
- 1 lb baguette
- 5 eggs
- 12 oz cream of coconut
- 1 cup whole milk
- 4 tbsp butter melted
- 1/2 cup sugar
- 7 oz sweetened coconut flakes (more if you wish)
Cheesecake filling:
- 16 oz cream cheese softened
- 3 oz cream of coconut
- 1/4 cup sugar
Instructions
Bread:
- Start by preparing bread at least 24 hours ahead. Bread needs to get stale first.
- Cutting the baguette into small cubes. Spread bread cubes evenly in a large rimmed baking sheet. Try not to crowd the bread much so it will harden evenly.
- Let bread get stale and harden for about a day. (You can even leave it for 2 days.)
Bread Pudding:
- Preheat oven to 375 and grease a 9×13 casserole dish.
- In a mixing bowl, combine eggs, melted butter, cream of coconut, milk, and sugar. Whisk well and set aside.
- In another mixing bowl, combine cream cheese, sugar, and cream of coconut. Beat with a mixer for a couple of minutes, until soft and smooth.
- Place cheesecake mixture into a piping bag (or a zip-lock bag). It will be easier to spread the cheesecake over bread using a bag.
- Spread half of the bread in the casserole dish. Squeeze cheesecake mixture all over the bread, try to cover everything evenly.
- Spread remaining bread over the top of the cheesecake mixture.
- Slowly pour the egg mixture all over the bread. Press down on bread all over, to ensure that the eggs is spread evenly all over the dish and bread is soaked.
- Spread the coconut flakes over the top and bake for 45-50 minutes.
- Note: If you notice that coconut flakes are getting too dark on the top, cover the top of the bread pudding with a sheet of foil, press it gently, and continue baking.
Nutrition
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Dear Ms Brooke,
The recipe looks so enticing and I really like to make it. However, I have a question to ask you. You said cut baguette in small cutes, “how small”
Thank you in advance.
Hi! You can check out my mushroom bread pudding post, it includes some photos that show the size of the bread cubes. Here’s the link: https://www.willcookforsmiles.com/mushroom-bread-pudding/
You must cut the bread into 1 1/2” cubes precisely. If you cut the bread in a sloppy fashion, the entire taste of the pudding will be altered. The cubes must be exactly the same size so that the custard is evenly distributed throughout the dish. Thank goodness you asked. Such a vital question! Good luck and be sure to get out an accurate ruler!
I used Coconut Pudding instead of Cream of Coconut as It is so hard to Find here in Canada,I added shredded Coconut Flakes for Coconut Topping. Left Out Cream Cheese as I am lactose Intolerant. Did all the Rest the Rest and soaked the Bread Cubes for 2 Hours Only and Baked It and it Was Lovely. Had it like a Desert with Cool Whip on Top and it was Delicious Served in Fancy Dessert Cups.
I am so glad you liked it! I am also lactose intolerant and use Green Valley Organic Lactose-Free Cream Cheese. I am not sure if it is available in Canada but if it is it taste just like regular cream cheese.
I see others have asked about the Cream Of Coconut Milk but I’m still unclear. Is it the same thing as Sweetened Condensed Coconut Milk?
Thanks. Recipe looks delish and I can’t wait to try it 😋
I’m making this tomorrow for a potluck. I have unsweetened coconut cream and the recipe didn’t specify sweetened or unsweetened. Please help!
Coconut cream is unsweetened and very thick; cream of coconut is very sweet with a syrupier texture so they are not the same ingredient. It is usually found either in the Latin or Indian section of supermarkets or sometimes in the bartending section or the baking aisle and comes in a can.
Absolutely delicious !!! Any coconut lover will go crazy for it!!
Thanks, Lois! I am so glad you liked it!
I saw your recipe a few months back so tucked some stale bread cubes into my freezer to save for a rainy day. They’ve been taking up valuable real estate so this afternoon, even though the temperature is unseasonably hot today (94 deg in the Pacific NW), I made this Coconut Cheesecake Bread Pudding recipe. It is sooo good, I already ate 3 of the 12 servings!
Also, I used Organic Coconut Cream from Trader Joe’s instead of Cream of Coconut and the 13.5-oz can was enough. It has no sugar added and the taste, flavor, and texture were fine!
So glad you liked it, Jody!