Easy Coconut Cheesecake Bread Pudding – The Best Bread Pudding Recipe

Posted on November 10, 2025

Warm slice of coconut cheesecake bread pudding topped with toasted coconut.

Coconut Cheesecake Bread Pudding — coconut + cheesecake = heaven in a baking dish

Coconut Cheesecake Bread Pudding is exactly what it sounds like: pillowy bread cubes soaked in a rich, coconut-spiked custard with a creamy coconut-cheesecake ribbon baked until golden and slightly gooey. It’s brunch and dessert in one glorious casserole — perfect for Mother’s Day, birthdays, or any day you want something indulgent but wildly comforting.

Why this one works? It hits texture, temperature, and nostalgia: crunchy toasted coconut on top, custardy bread in the middle, and a silky cheesecake surprise tucked into every bite. Yum.

Why you’ll love this Coconut Cheesecake Bread Pudding

Bold coconut flavor everywhere — custard, cheesecake swirl, and flakes on top.
One-bake crowd-pleaser — serves a crowd without standing over the stove.
Flexible timing — prep the bread 24–48 hours ahead (key step), assemble the night before, or bake on the spot.
Brunch or dessert? Yes. Both. Serve with coffee or a scoop of vanilla ice cream.

Pro tip: prepare the bread 24 hours in advance so it dries out properly — that prevents soggy mush and helps the custard soak evenly.

A quick (slightly sentimental) story behind this recipe

Bread pudding has always felt like food from your grandmother’s kitchen: forgiving, frugal, and glorious. For me, coconut has an emotional tie — think Mother’s Day and family gatherings. I wanted a bread pudding that tastes like a coconut-forward twist on the classics we grew up with. Add a cheesecake layer? Instant heirloom. That’s how the Cheesecake Bread Pudding idea was born: comfort food with a dessert-table glow.

Ingredients — what each one does (short and useful)

Baguette (1 lb) – stale or dried; provides the chewy structure.
Eggs (5) – set the custard and make the pudding lush.
Cream of coconut (12 oz + 3 oz for the cheesecake) – key coconut sweetness and body (not coconut milk; this is sweet and thick).
Whole milk (1 cup) – thins the custard a touch and adds richness.
Butter (4 tbsp, melted) – flavor and mouthfeel.
Sugar (1/2 cup) – balances coconut and egg richness.
Sweetened coconut flakes (7 oz or more) – texture and coconut intensity.
Cream cheese (16 oz, softened) – the cheesecake ribbon’s base; adds tang and silkiness.
Optional extras: vanilla extract, rum or coconut rum splash, toasted pecans or macadamias for crunch.

Note: swap dairy for non-dairy substitutes if needed (see Variations).

How to make it — simple step-by-step

Dry your bread. Cut the baguette into 1-inch cubes and spread on a rimmed baking sheet. Let sit uncovered 24 hours (or toast at low heat for a few hours if you forgot — but the slow stale method is best).
Prepare the cheesecake mixture. Beat softened cream cheese with 3 oz cream of coconut and 1/4 cup sugar until smooth. Transfer to a piping bag or zip bag with corner snipped for easy distribution.
Make the custard. Whisk together eggs, melted butter, remaining cream of coconut, milk, and 1/2 cup sugar until silky. Add a splash of vanilla or rum if you want.
Layer. Butter a 9×13 casserole. Spread half the bread cubes in the dish, pipe the cheesecake mixture evenly over the first layer, then top with remaining bread.
Soak. Pour the custard slowly over the bread, pressing down to help soak every cube. Sprinkle coconut flakes across the top. Let sit 15–30 minutes to absorb — or cover and chill overnight for deeper soak.
Bake. Preheat oven to 375°F (190°C). Bake 45–50 minutes until edges brown and center is set but slightly jiggly. If the top browns too fast, loosely tent foil.
Rest and serve. Cool 10–15 minutes, slice, and serve warm. Add a scoop of ice cream or toasted coconut for dramatic effect.

Cooking note: The cheesecake swirl is a luxurious surprise. If you prefer it more distributed, swirl with a toothpick before baking.

What makes this the Best Bread Pudding Recipe (IMO)

Balanced sweetness: cream of coconut brings coconut flavor without cloying.
Texture contrast: chewy bread, creamy custard, silk cheesecake ribbon, and toasted coconut crunch.
Versatility: doubles as breakfast, brunch centerpiece, or warm dessert.
Easy scale: feed 6–12 depending on portion size.

Bold tip: don’t skip letting the bread dry out. It sounds fussy but it’s the difference between a custardy pudding and a soggy casserole.

Expert pro tips for perfect results

Use day-old (or older) bread — fresher bread will collapse. If you forgot, cube and toast at 250°F for 20–30 minutes until dry.
Soak evenly. Drizzle custard slowly and press with hands or a spatula so every cube soaks it up.
Pipe the cheesecake. It’s cleaner and gives that attractive ribbon layer; use a zip bag if you don’t own a piping bag.
Watch the coconut. If flakes brown too fast, tent foil for the last 10–15 minutes.
Make ahead. Assemble and refrigerate overnight, then bake the next day — great for hosting.
Toast extra coconut. Add on top after baking for fresh crunch.
Alcohol option: a tablespoon of rum or coconut rum in the custard pumps flavor without turning boozy.

Important: If the center still jiggles after full bake time, tent and give it 5–10 minutes more — it will continue to set as it cools.

Delicious variations to try

Pineapple twist: fold 1 cup drained crushed pineapple into the custard or add pineapple between layers for a Pineapple Bread Pudding 12 Tomatoes vibe (sweet + tropical).
Nutty + toasty: sprinkle chopped pecans or macadamias on top — think Toasted Coconut Pecan Bread Pudding energy.
Grandma’s riff: add raisins soaked in rum or vanilla for a Grandma’s Bread Pudding 12 Tomatoes nostalgic touch.
Pan de coco homage: use coconut bread or sweet rolls to echo Pan De Coco flavors.
Coconut Cheesecake upgrade: swirl in a dulce de leche ribbon for a caramel-coconut mashup.
Coconut bread base: substitute with leftover Coconut Bread for an ultra-coconutty base.

Best ways to serve

Hot from the oven with a big scoop of vanilla ice cream — classic.
Warm with a drizzle of warmed sweetened condensed milk or a simple rum sauce.
For brunch, serve with fresh berries and a dollop of lightly sweetened whipped cream.
Plate slices with toasted coconut and a sprinkle of powdered sugar for a fancier dessert.

Serving tip: warm plates help maintain the pudding’s cozy vibe longer.

Storage, reheating & leftovers

Fridge: store covered in the fridge for up to 4 days.
Freeze: slice into portions and freeze up to 2 months; thaw overnight in the fridge.
Reheat: microwave individual slices for 30–60 seconds or reheat in a 325°F oven until warmed through. Add a splash of cream if it feels dry.

Quick tip: leftover bread pudding tastes even better a day later — the flavors meld. So if you can, wait a little. 😉

Frequently asked questions (FAQ)

Can I use regular coconut milk instead of cream of coconut?

You can, but cream of coconut is sweeter and thicker; if you swap in canned coconut milk, increase sugar and reduce milk to keep custard richness.

Can I make this dairy-free?

Yes. Use dairy-free cream cheese, full-fat coconut milk in place of whole milk, and vegan butter or coconut oil.

What bread works best?

Sturdy breads like baguette, challah, brioche, or day-old rolls. Don’t use very soft sandwich bread — it can collapse.

Can I assemble ahead and bake later?

Absolutely. Assemble, cover, and refrigerate overnight; bake the next morning for a stress-free brunch.

Why is my pudding soggy?

Likely the bread was too fresh or you didn’t let it dry first. Toast cubes or leave them out to stale 24–48 hours next time.

Final thoughts — go make this (seriously)

Bread pudding feels ancient and modern at once: humble ingredients elevated into something soulful. This Coconut Cheesecake Bread Pudding blends that comfort with tropical flair. Whether you label it brunch, dessert, or a culinary hug, it’s guaranteed to earn compliments and requests for the recipe.

If you try a variation (hello, Toasted Coconut Pecan Bread Pudding), snap a pic and share — I want to see your coconut triumphs. And if you’ve got leftover Pan De Coco or Coconut Bread, don’t be shy — repurpose it here for next-level coconut joy.

One last tip: if you want to win hearts, serve warm, top with vanilla ice cream, and whisper, “I made this for you.” Works every time. 💛

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