Oh my goodness, let me tell you about my absolute favorite comfort dessert: Coconut Cheesecake Bread Pudding! Seriously, every time I make this, my kitchen fills with the most heavenly aroma, and I can’t help but feel cozy inside. It’s like a warm hug in dessert form! The combination of rich, creamy cheesecake and the tropical sweetness of coconut creates a flavor blend that’s just out of this world. I remember the first time I whipped this up for a family gathering, and everyone couldn’t stop raving about it—now it’s a must-have at every holiday dinner. Trust me, whether you’re enjoying it on a chilly evening or serving it at a festive get-together, this bread pudding will have everyone coming back for seconds (or thirds!). It’s that good!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 cups of cubed bread: Use any bread you love! I often go for a nice challah or brioche for that extra richness.
- 1 can (14 oz) of coconut milk: This gives the pudding a luscious coconut flavor and creamy texture. Don’t skimp on this one!
- 1 cup of cream cheese, softened: Make sure it’s softened to blend smoothly—nobody wants lumpy cheesecake, right?
- 3/4 cup of sugar: This sweetens everything up beautifully. Feel free to adjust based on your taste!
- 4 large eggs: These will help bind the pudding and give it that delightful custardy texture.
- 1 tsp of vanilla extract: A splash adds warmth and enhances all the flavors. Trust me, it’s essential!
- 1 cup of shredded coconut: Use sweetened or unsweetened, depending on your preference. It adds that wonderful chewy texture!
- 1/2 tsp of salt: Just a pinch to balance the sweetness and bring all the flavors together.
How to Prepare Coconut Cheesecake Bread Pudding
- First things first, preheat your oven to 350°F (175°C). This step is crucial for getting that perfect golden top, so don’t skip it!
- While the oven is heating up, grab a large mixing bowl and toss in those lovely cubed bread pieces along with the shredded coconut. Give it a gentle stir to combine them well. This is where the magic begins!
- In another bowl, you’ll want to blend together the coconut milk, softened cream cheese, sugar, eggs, vanilla extract, and salt. I like to use a hand mixer for this—it makes everything super smooth and creamy. You want it to be silky, not lumpy!
- Now, pour that luscious mixture over the bread and coconut. Give it a good stir to ensure every piece is soaking up all that deliciousness. Let it sit for about 30 minutes. This soaking time is key; it allows the bread to absorb all those wonderful flavors!
- Once the time’s up, transfer the mixture into a greased baking dish. Make sure it’s evenly spread out, so every bite gets that awesome cheesecake experience.
- Now, pop it in the oven and bake for 45-50 minutes. You’re looking for a set center and a beautiful golden top. Oh, the smell will be divine, and trust me, you’ll want to keep peeking!
- When it’s done, take it out and let it cool for a bit before serving. I know it’s tempting to dive in right away, but letting it cool just enhances the flavors!
Why You’ll Love This Recipe
- Quick Preparation: This Coconut Cheesecake Bread Pudding comes together in no time! With just a bit of mixing and soaking, it’s ready to bake, making it perfect for those busy days.
- Rich Flavor: The combination of creamy cheesecake and sweet coconut creates a flavor explosion that’s truly irresistible. It’s like a tropical getaway in every bite!
- Comforting Dessert: There’s something so cozy about bread pudding. It’s warm, satisfying, and just feels like home, making it the ultimate comfort dessert.
- Great for Gatherings: Whether it’s a holiday feast or a casual get-together, this dessert is always a crowd-pleaser. Trust me, everyone will be asking for the recipe!
- Easy to Customize: Feel free to mix things up! You can add fruits, nuts, or even a splash of rum to make it your own. The possibilities are endless!
Tips for Success
Alright, let’s make sure your Coconut Cheesecake Bread Pudding turns out absolutely perfect! Here are my top tips to help you achieve the best results:
- Use Quality Ingredients: Don’t skimp on the coconut milk or cream cheese—go for full-fat options for that rich, creamy texture. It really makes a difference in flavor!
- Soak Thoroughly: Make sure to let the bread soak for the full 30 minutes. This allows all those wonderful flavors to meld together, ensuring a moist and delicious pudding.
- Check for Doneness: When you bake, keep an eye on it during the last few minutes. You want a golden top and a center that’s just set—give it a gentle jiggle to check. If it wobbles too much, it needs more time!
- Cool Before Serving: I know it’s hard to wait, but letting it cool for a little while helps it firm up and makes it easier to slice. Plus, the flavors will develop even more!
- Experiment with Toppings: A dollop of whipped cream, a sprinkle of toasted coconut, or a drizzle of chocolate sauce can take this dessert to the next level. Get creative!
Variations
One of the best things about Coconut Cheesecake Bread Pudding is how adaptable it is! You can easily put your own twist on this classic recipe. Here are some fun variations to consider:
- Different Bread Types: Feel free to switch up the bread! Challah and brioche are my favorites for a rich texture, but you can also use stale baguette, croissants, or even whole wheat bread for a healthier spin.
- Add Fruits: Toss in some diced pineapple, mango, or even ripe bananas for a burst of flavor! The tropical fruits complement the coconut beautifully and add a fresh twist to each bite.
- Incorporate Spices: Want to spice things up? Add a sprinkle of cinnamon or nutmeg into the mixture for a warm, cozy flavor. You could also experiment with a bit of cardamom for a unique touch!
- Chocolate Delight: If you’re a chocolate lover, try adding some chocolate chips or chunks into the mix. The combination of chocolate and coconut is simply divine!
- Nuts for Crunch: For an extra layer of texture, consider folding in some chopped nuts like pecans or walnuts. They add a delightful crunch that contrasts beautifully with the creamy pudding.
Get creative and make this recipe your own! The joy of cooking lies in experimenting, and I can’t wait to hear what delicious variations you come up with!
Storage & Reheating Instructions
Now, let’s talk about how to store your delicious Coconut Cheesecake Bread Pudding so you can enjoy it later! First off, once it’s completely cooled, transfer any leftovers to an airtight container. This will keep it fresh and prevent it from drying out in the fridge. You can store it for up to 3 days—if it lasts that long!
When it comes to reheating, I recommend using the oven to maintain that lovely texture. Just preheat your oven to 350°F (175°C), place your slice in an oven-safe dish, and cover it with a bit of foil to prevent the top from getting too brown. Heat it for about 10-15 minutes or until warmed through. If you’re in a hurry, a quick zap in the microwave works too—just be careful not to overdo it, as it can dry out the pudding. Heat in 30-second intervals until it’s just warm enough to enjoy!
And don’t forget, a little drizzle of whipped cream or chocolate sauce right before serving can make your leftovers feel like a brand new treat. Enjoy every last bite!
Nutritional Information
Before we dive into the numbers, just a quick note: nutritional values can vary based on the ingredients and brands you choose, so take these estimates as a general guide. Here’s what you can expect in a typical serving of my Coconut Cheesecake Bread Pudding:
- Calories: Approximately 350
- Fat: 18g
- Saturated Fat: 14g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 200mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 20g
- Protein: 6g
So, whether you’re indulging in this delightful dessert or sharing it with friends, you’ll know exactly what you’re getting! Enjoy every delicious bite, guilt-free!
FAQ Section
Can I use other types of milk instead of coconut milk?
Absolutely! While coconut milk gives it that rich tropical flavor, you can substitute it with whole milk or almond milk if you prefer. Just keep in mind that the taste will change a bit, but it’ll still be delicious!
What kind of bread is best for this recipe?
I love using challah or brioche for their softness and flavor, but you can use any bread you have on hand! Stale bread works great since it absorbs the liquid better. Just avoid overly crumbly bread, as it might turn mushy.
Can I make this bread pudding ahead of time?
You bet! You can prepare the mixture the day before and let it soak in the fridge overnight—just pop it in the oven when you’re ready to bake. This is a fantastic way to save time for gatherings!
Is it possible to make this recipe gluten-free?
Yes! Just use a gluten-free bread for this Coconut Cheesecake Bread Pudding. The flavor will still be amazing, and your gluten-free friends will thank you!
How do I know when the bread pudding is done baking?
Great question! You’ll want to look for a golden-brown top and a center that’s set but still slightly jiggles. If it’s still too wobbly, give it a few more minutes in the oven. Just keep an eye on it so it doesn’t overbake!
Coconut Cheesecake Bread Pudding: 7 Heavenly Comfort Bites
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious blend of coconut and cheesecake in a comforting bread pudding.
Ingredients
- 4 cups of cubed bread
- 1 can (14 oz) of coconut milk
- 1 cup of cream cheese, softened
- 3/4 cup of sugar
- 4 large eggs
- 1 tsp of vanilla extract
- 1 cup of shredded coconut
- 1/2 tsp of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the bread cubes with shredded coconut.
- In another bowl, blend coconut milk, cream cheese, sugar, eggs, vanilla, and salt until smooth.
- Pour the mixture over the bread cubes and let it soak for 30 minutes.
- Transfer the mixture to a greased baking dish.
- Bake for 45-50 minutes, or until set and golden on top.
- Let it cool before serving.
Notes
- Store leftovers in the refrigerator.
- Serve with whipped cream or a drizzle of chocolate.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Coconut Cheesecake Bread Pudding, dessert, bread pudding, coconut, cheesecake