Coconut Cheesecake Bread Pudding
A delightful blend of creamy cheesecake and warm bread pudding, perfect for a comforting, health-conscious dessert.
Ingredients
Bread Base
- 1 large Baguette Provides the foundation and texture for the pudding.
- 3 large Eggs Key for binding the ingredients together.
Pudding Mixture
- 1 cup Cream of Coconut Adds sweetness and coconut flavor.
- 1 cup Whole Milk Contributes to the creaminess.
- 1/4 cup Butter Provides flavor and moistness.
- 1/2 cup Sugar Sweetens the dish.
Topping
- 1 cup Sweetened Coconut Flakes Adds texture and extra coconut flavor.
- 8 oz Cream Cheese Provides the creamy cheesecake flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Slice the baguette into bite-sized cubes and place them in a large mixing bowl.
- In a separate bowl, whisk together the eggs, cream of coconut, whole milk, melted butter, and sugar until well combined.
- Pour the egg mixture over the bread cubes. Allow it to soak for about 10–15 minutes, stirring occasionally.
Cooking
- Grease a baking dish and transfer the soaked bread mixture into it, spreading it evenly.
- Sprinkle the sweetened coconut flakes on top.
- Bake in the preheated oven for 30–35 minutes until golden brown and set in the center.
Serving
- Remove from the oven and let it cool slightly for about 10 minutes.
- Cut into generous squares and serve warm.
- Store leftovers in an airtight container in the fridge for up to four days.
Notes
For best results, ensure the bread is well soaked. This dish is versatile and can be customized with various toppings and sweeteners.