Imagine tearing into a warm, custardy bread pudding swirled with velvety cheesecake filling, toasted coconut, and a drizzle of caramel. This Coconut Cheesecake Bread Pudding is the love child of two beloved desserts, marrying the rich, tangy decadence of cheesecake with the cozy, comforting texture of bread pudding. Whether you’re repurposing stale bread, hosting a tropical-themed brunch, or simply treating yourself, this recipe delivers showstopping flavor with minimal fuss. In this guide, you’ll learn how to master this hybrid dessert, along with pro tips, creative variations, and answers to all your burning questions.

Why This Dessert is a Must-Try: Coconut Cheesecake Bread Pudding

Double the Decadence: Combines the best elements of cheesecake and bread pudding in one dish.
Tropical Flair: Toasted coconut and coconut milk infuse every bite with island vibes.
Versatile: Serve it warm, cold, or à la mode—it’s delicious any way.
Budget-Friendly: Transform day-old bread into a luxurious treat.

Ingredients You’ll Need

(Serves 8–10)

For the Bread Pudding Base:

6 cups stale bread (French, brioche, or croissants), cubed
1 ½ cups full-fat coconut milk
½ cup heavy cream (or more coconut milk for dairy-free)
4 large eggs
½ cup granulated sugar
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp salt
1 cup sweetened shredded coconut, toasted

For the Cheesecake Swirl:

8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
Zest of 1 lime (optional, for brightness)

For Serving:

Coconut caramel sauce (1/2 cup caramel + 2 tbsp coconut milk)
Whipped cream or coconut whipped cream
Toasted coconut flakes
Fresh mango or pineapple chunks

Step-by-Step Instructions: Coconut Cheesecake Bread Pudding

1. Prep the Bread and Coconut

Toast the Coconut: Preheat oven to 325°F (165°C). Spread shredded coconut on a baking sheet and toast for 5–7 minutes until golden. Set aside.
Cube the Bread: Use slightly stale bread for better texture. If using fresh, bake cubes at 300°F for 10 minutes to dry them out.

2. Make the Cheesecake Swirl

Beat Cream Cheese: In a bowl, mix softened cream cheese, sugar, egg, vanilla, and lime zest (if using) until smooth.

3. Assemble the Pudding

Whisk Custard: In a large bowl, combine coconut milk, heavy cream, eggs, sugar, vanilla, cinnamon, and salt.
Soak Bread: Add bread cubes to the custard, pressing down to submerge. Let sit 15–20 minutes.
Layer: Grease a 9×13-inch baking dish. Spread half the bread mixture, dollop cheesecake filling on top, then add remaining bread. Use a knife to swirl gently.

4. Bake to Perfection

Bake: At 350°F (175°C), bake for 45–50 minutes until the center is set and the top is golden.
Cool: Let rest 10 minutes before serving.

5. Garnish and Serve

Drizzle with coconut caramel sauce, add whipped cream, and sprinkle toasted coconut. Serve warm or chilled.

Pro Tips for Success: Coconut Cheesecake Bread Pudding

Bread Choice: Brioche or croissants add buttery richness; French bread keeps it lighter.
Avoid Sogginess: Ensure bread is dry before soaking.
Make-Ahead: Assemble the night before and bake in the morning.
Storage: Refrigerate leftovers up to 4 days or freeze for 2 months.

Creative Variations

Chocolate Lovers: Add ½ cup chocolate chips to the custard.
Gluten-Free: Use gluten-free bread and ensure all other ingredients are GF.
Tropical Fruit: Mix in diced pineapple or mango with the bread.
(Craving more coconut? Try our Coconut Tres Leches Cake for another creamy delight!)

Serving Suggestions

Pair this dessert with:

A scoop of Coconut Ice Cream for double coconut indulgence.
A cold brew coffee or piña colada mocktail.
A sprinkle of crushed macadamia nuts for crunch.

FAQs: Coconut Cheesecake Bread Pudding

Q: Can I use canned coconut milk?
A: Yes! Full-fat coconut milk works best for richness.

Q: How do I prevent the cheesecake layer from sinking?
A: Swirl gently—don’t overmix. The cheesecake will settle slightly but stay distinct.

Q: Can I make this vegan?
A: Substitute cream cheese with vegan cream cheese, use flax eggs, and swap dairy cream for coconut cream.

Q: Why is my bread pudding dry?
A: Overbaking or using too little custard. Ensure the bread is fully soaked and check for doneness at 40 minutes.

Q: Can I use fresh bread?
A: Stale bread absorbs custard better. If using fresh, dry it in the oven first.

Q: Where did bread pudding originate?
A: Learn about its history in this guide to bread pudding roots.

Conclusion: Coconut Cheesecake Bread Pudding

Coconut Cheesecake Bread Pudding is the ultimate dessert mashup—comforting, luxurious, and bursting with tropical flavor. Whether you’re a bread pudding traditionalist or a cheesecake fanatic, this recipe bridges the gap with creamy, custardy perfection. So raid that breadbox, crack open a can of coconut milk, and get ready to wow your taste buds (and your guests!).

Explore more decadent desserts in our Ultimate Comfort Food Collection—because life’s too short for boring sweets!

Coconut Cheesecake Bread Pudding: A Tropical Twist