Coconut Cheesecake Bread Pudding Recipe
A tropical twist on a classic dessert, this Coconut Cheesecake Bread Pudding is creamy, rich, and loaded with coconut flavor. Perfect for holidays, family gatherings, or when you want something irresistibly comforting. Served warm or chilled, it’s a crowd-pleaser every time.
Ingredients
- 6 cups cubed day-old bread
- 8 oz cream cheese softened
- 1 cup sweetened shredded coconut
- 1 cup sugar
- 4 large eggs
- 2 cups whole milk
- 1 cup coconut milk
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp butter melted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Spread bread cubes evenly in the dish.
- In a large bowl, beat cream cheese until smooth; add sugar and mix well.
- Add eggs, milk, coconut milk, vanilla, and salt; whisk until combined.
- Stir in shredded coconut.
- Pour mixture over bread cubes, pressing lightly to soak.
- Drizzle melted butter over the top.
- Bake for 45-50 minutes until golden and set.
- Serve warm or chilled, optionally topped with whipped cream or extra coconut.
Notes
- Use slightly stale bread for best texture.
- Can be prepared ahead and baked before serving.
- Adjust sugar to taste if using sweetened coconut milk.