Coconut Cheesecake Bread Pudding Recipe

You know that moment when you take a bite of something so good that you pause, stare into space, and silently thank the culinary gods? Yeah. That’s exactly what happened to me the first time I made this Coconut Cheesecake Bread Pudding.

It’s creamy, it’s gooey, it’s coconutty (that’s a word now), and IMO, it’s the kind of dessert that makes you forget your name for a second.

If you’re here, you’re probably already sold on the idea of bread pudding and cheesecake having a delicious little lovechild. And if you’re not yet convinced? Well, stick around. I promise you’ll be preheating your oven by the end of this article.

Why Coconut Cheesecake Bread Pudding Is Basically Dessert Royalty

So let’s just address the big question:

Why mash together cheesecake and bread pudding?

First of all, why not?
Second, bread pudding has that soft, comforting vibe — like a warm hug from grandma (but sweeter and with less unsolicited advice).
Third, cheesecake brings creamy tang and richness to the table.
And coconut? It adds texture, a hint of the tropics, and honestly, it makes you feel fancy.

So really, it’s the holy trinity of desserts — and you’d be doing yourself a disservice not to try it at least once.

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What You’ll Need for Coconut Cheesecake Bread Pudding

Before we jump into whipping this up, let me tell you what you’ll need. Don’t worry — nothing weird like unicorn tears or Himalayan snow. Just normal pantry staples, plus a few goodies.

Ingredients:

6 cups cubed brioche or challah (day-old bread works best — because stale bread deserves a second chance too)
8 oz cream cheese, softened
3 large eggs
1 can (14 oz) sweetened condensed milk
1 can (13.5 oz) coconut milk (full-fat because we’re not here to play)
1/2 cup shredded sweetened coconut
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp salt
Optional: toasted coconut flakes for garnish

If you don’t already have some of these, no judgment — but maybe reevaluate your life choices. 😉

Step-by-Step: How to Make Coconut Cheesecake Bread Pudding

Now comes the fun part — actually putting this masterpiece together.

Step 1: Prep Your Bread Like A Boss

Cut your bread into 1-inch cubes. If it’s too fresh, you can toast the cubes in the oven at 300°F for about 10 minutes to dry them out a bit. The bread needs to soak up all that custardy goodness without turning into a mushy mess.

Step 2: Whip Up The Cheesecake Mixture

In a large bowl, beat the softened cream cheese and sugar together until smooth. Throw in the eggs one at a time and keep beating.

Now whisk in the sweetened condensed milk, coconut milk, vanilla, and salt. FYI: Don’t taste it at this stage unless you want to risk eating the batter straight from the bowl. (Not that I’ve ever done that… okay maybe once.)

Step 3: Bring It All Together

Grease a 9×13-inch baking dish. Toss your bread cubes and shredded coconut into the dish. Pour the custard mixture all over the bread, making sure every cube is good and soaked.

Let it sit for about 15 minutes so the bread can absorb all the liquid magic.

Step 4: Bake Until Beautiful

Pop it in a preheated 350°F oven for 40–50 minutes. You’re looking for a golden-brown top and a custard that’s set but still a little wobbly in the center.

Take it out, let it cool slightly (if you can wait), and sprinkle with toasted coconut flakes for bonus points.

Tips & Tricks For Maximum Deliciousness

Ever wondered how to take this dessert from “wow” to “OMG I need this at my wedding”? Here are a few little secrets.

Use good bread. Brioche or challah are soft, slightly sweet, and perfect for this recipe. Wonder Bread? Hard pass.
Chill overnight. If you want neater slices, refrigerate it overnight and then reheat before serving.
Add-ins are your friend. Chocolate chips, crushed pineapple, or even macadamia nuts would not be unwelcome here.
Serve with sauce. A drizzle of caramel, chocolate, or even a splash of rum sauce? Yes please.

And honestly? If you don’t lick the spoon when you’re done mixing, you’re stronger than I am.

Common Mistakes You Should Totally Avoid

Listen — even the best of us have messed up a bread pudding or two. So here’s a quick list of pitfalls and how to dodge them like a pro:

Using super fresh bread. You want stale-ish bread so it doesn’t disintegrate.
Overbaking. If it’s dry, you’ve gone too far. Pull it out when it’s still a little jiggly in the middle.
Not letting it soak. Give the bread a few minutes to absorb the custard before baking.

Basically — don’t rush it. This dessert deserves your patience.

Serving Suggestions That’ll Impress Everyone (Including Yourself)

You’ve baked your glorious coconut cheesecake bread pudding. Now what?

Here’s how to make it look like you know what you’re doing:

Warm with vanilla ice cream. Because obviously.
Chilled with whipped cream and berries. For a fresher, summer vibe.
With a drizzle of salted caramel. Because life is too short not to.
With coffee. Breakfast? Dessert? Who cares.

I served this at a family gathering once, and even my picky aunt — who thinks everything is “too sweet” — went back for seconds. True story.

Why This Dessert Will Be Your New Go-To

Still on the fence? Let me spell it out:

It’s easy. No fancy equipment, no complicated techniques.
It’s forgiving. Mess up a little? It still tastes amazing.
It impresses people. Seriously — bring this to a potluck and watch everyone turn into your biggest fan.
It makes you feel fancy. Coconut has that effect, doesn’t it?

And let’s be real — anything that combines cheesecake and bread pudding deserves a permanent spot in your recipe arsenal.

FAQs about Coconut Cheesecake Bread Pudding

Can I make it ahead of time?

Absolutely! In fact, letting it sit overnight in the fridge and then reheating can make it even better.

Can I use coconut cream instead of coconut milk?

Sure, but it’ll be richer and denser. Not necessarily a bad thing.

What kind of bread is best?

Brioche > challah > French bread. Just don’t use sandwich bread unless you’re feeling chaotic.

Is it super sweet?

It’s sweet, but not tooth-achingly so. The cream cheese and coconut balance each other nicely.

My Personal Verdict

So here’s my hot take: This coconut cheesecake bread pudding is easily in my top 5 desserts of all time.

It’s simple enough for a random Tuesday night but fancy enough for holidays or dinner parties. It makes people think you spent way more time on it than you actually did — and who doesn’t love that kind of trickery? 🙂

Honestly, every time I bake this, I wonder why I even bother with other desserts. It’s that good.

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Final Thoughts about Coconut Cheesecake Bread Pudding

If you’re looking for a dessert that’s cozy, creamy, a little exotic, and absolutely delicious, this Coconut Cheesecake Bread Pudding is where it’s at.

It’s warm, it’s comforting, and it’s basically happiness in casserole form.

So what are you waiting for? Go raid your pantry, grab that day-old bread, and treat yourself. You deserve it — and so does your sweet tooth.

And hey — if you don’t want to share? I won’t tell. 😉

TL;DR: Why You Need To Make This ASAP

✅ Easy to make
✅ Fancy enough to impress
✅ Creamy, coconutty, and oh-so-delicious
✅ Makes you look like a culinary genius

So go ahead. Bake it. Eat it. Brag about it on Instagram (because of course you will).

Thanks for hanging out with me on this little dessert adventure. If you end up making it, let me know how it turns out — and if your family fights over the last slice, don’t say I didn’t warn you.

Happy baking! 🧁