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Coconut Cheesecake Bread Pudding
John

Coconut Cheesecake Bread Pudding

A rich and creamy dessert combining coconut flavors with classic cheesecake and soft baked bread.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups brioche bread cubes day-old
  • 200 g cream cheese softened
  • 1 cup coconut milk
  • 1 cup whole milk
  • 3/4 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup shredded coconut
  • 1/4 tsp salt
  • 2 tbsp butter melted

Equipment

  • Mixing bowl
  • Baking dish
  • Whisk

Method
 

  1. Preheat oven to 180°C and grease a baking dish.
  2. Whisk coconut milk, whole milk, sugar, eggs, vanilla, and salt until smooth.
  3. Beat cream cheese until creamy, then mix with liquid mixture.
  4. Fold in bread cubes and shredded coconut and let soak 10 minutes.
  5. Transfer to dish, drizzle butter, and bake 40 to 45 minutes until golden.

Notes

  • Use stale bread for best texture.
  • Let mixture rest before baking.
  • Top with extra coconut for crunch.