Description of this recipe:
This Coconut Cheesecake Bread Pudding is a decadent and comforting dessert that combines the best of both worlds – the creamy, tangy richness of cheesecake and the warm, custardy goodness of bread pudding. Infused with the tropical flavor of coconut, this dish is a true crowd-pleaser, perfect for brunch, dessert, or any special occasion. It’s a unique twist on traditional bread pudding, elevated by a luscious cheesecake filling that adds an extra layer of indulgence.
Why you will love this recipe:
You will absolutely adore this Coconut Cheesecake Bread Pudding because it offers a symphony of flavors and textures that are both familiar and exciting. The soft, soaked bread cubes create a delightful base, while the creamy cheesecake filling provides a luxurious counterpoint. The coconut adds a tropical twist that is unexpected and incredibly delicious. This recipe is also surprisingly versatile; it can be made ahead of time, making it perfect for entertaining. The combination of comforting bread pudding and decadent cheesecake makes this dessert unforgettable. This bread pudding is not too sweet, allowing the coconut and cream cheese flavors to really shine through. It’s also a great way to use up stale bread, turning it into something truly special. Finally, the toasted coconut topping adds a delightful crunch and visual appeal.
Introduction:
Bread pudding, a timeless classic, has been a culinary staple for centuries, cherished for its ability to transform day-old bread into a sumptuous and satisfying dessert. This Coconut Cheesecake Bread Pudding takes that tradition and elevates it to new heights. Imagine the comforting warmth of bread pudding melding seamlessly with the creamy tang of cheesecake, all infused with the tropical essence of coconut. The result is a dessert that is both comforting and sophisticated, familiar yet utterly unique.
This recipe is born from a desire to create a dessert that would capture the essence of indulgence and simplicity. The inspiration comes from the love of both bread pudding and cheesecake, two desserts that, while distinct, share a common thread of comfort and satisfaction. By combining these two beloved treats and adding the exotic flavor of coconut, we have created a dessert that is sure to impress.
The key to this recipe lies in the careful balance of flavors and textures. The stale bread provides the perfect base for soaking up the rich custard, while the cheesecake filling adds a creamy, tangy layer that cuts through the sweetness. The coconut flakes, both within the pudding and as a topping, provide a delightful tropical aroma and a satisfying crunch.
Whether you’re a seasoned baker or a novice in the kitchen, this recipe is designed to be accessible and enjoyable. The steps are straightforward, and the results are guaranteed to be delicious. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will delight your senses and leave you craving for more.
Ingredients:
- 1 pound French baguette, preferably day-old
- 5 large eggs
- 12 oz cream of coconut (not coconut milk or coconut water)
- 1 cup whole milk
- 4 tablespoons melted unsalted butter
- 1/2 cup granulated sugar
- 7 oz sweetened shredded coconut flakes (reserve some for topping)
- 16 oz cream cheese, softened to room temperature
- 3 oz cream of coconut (for cheesecake filling)
- 1/4 cup granulated sugar (for cheesecake filling)
Preparation:
Step 1: Prepare the Bread
The foundation of any great bread pudding is, of course, the bread. For this recipe, a French baguette works best due to its slightly dense texture and ability to absorb the custard without becoming mushy. The bread needs to be stale to properly soak up the custard, so plan accordingly. The best method is to cut the baguette into 1-inch cubes and spread them out in a single layer on a large baking sheet. Allow them to sit at room temperature for at least 24 hours, or even better, 48 hours, until they are thoroughly dried out. This ensures that the bread will absorb the custard without becoming soggy. If you’re short on time, you can speed up the process by baking the cubed bread in a preheated oven at 200°F (93°C) for 1.5 to 2 hours. Stir the bread cubes occasionally to ensure they dry evenly. The bread is ready when it feels crisp and dry to the touch. Set aside the prepared bread cubes.
Step 2: Make the Cheesecake Filling
The cheesecake filling is what elevates this bread pudding from ordinary to extraordinary. To achieve a smooth and creamy texture, it’s crucial to start with cream cheese that has been softened to room temperature. This will prevent any lumps from forming in the filling. In a large mixing bowl, combine the softened cream cheese, 3 oz of cream of coconut, and 1/4 cup of granulated sugar. Use an electric mixer, either a stand mixer or a hand mixer, to beat the ingredients together until they are completely smooth and well combined. Be careful not to overmix, as this can cause the cream cheese to become too soft. Once the filling is smooth, transfer it to a piping bag fitted with a large round tip. If you don’t have a piping bag, a zip-top bag with a corner snipped off will work just as well. This will make it easier to distribute the cheesecake filling evenly throughout the bread pudding. Set the filled piping bag aside.
Step 3: Make the Bread Pudding Mixture
The custard base is what binds all the elements of the bread pudding together. In a separate large mixing bowl, whisk together the 5 large eggs, 12 oz of cream of coconut, 1 cup of whole milk, 4 tablespoons of melted unsalted butter, and 1/2 cup of granulated sugar. Whisk vigorously until all the ingredients are thoroughly combined and the sugar is completely dissolved. The mixture should be smooth and slightly frothy. Taste the mixture and adjust the sweetness if desired, adding a tablespoon of sugar at a time until you reach your preferred level of sweetness. Set the custard mixture aside.
Step 4: Assemble the Pudding
Now comes the fun part – assembling the bread pudding! Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch casserole dish with butter or cooking spray to prevent the bread pudding from sticking. Spread half of the stale bread cubes evenly in the bottom of the prepared dish. This layer of bread will serve as the base for the cheesecake filling. Next, take the piping bag filled with the cheesecake filling and pipe dollops of the filling evenly over the bread cubes. You want to create a generous layer of cheesecake filling that will run throughout the bread pudding. Add the remaining bread cubes on top of the cheesecake filling, spreading them out evenly. Gently press down on the bread cubes to compact them slightly. Pour the egg mixture evenly over the bread layers, making sure that all the bread cubes are soaked in the custard. Use a spatula or your hands to gently press down on the bread cubes to ensure they are fully submerged in the custard. This will help the bread pudding to bake evenly and prevent any dry spots.
Step 5: Bake
Before placing the bread pudding in the oven, sprinkle the reserved sweetened shredded coconut flakes evenly over the top. This will create a beautiful golden-brown crust that adds a delightful crunch to the finished dish. Place the casserole dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and the center is set. To check if the bread pudding is done, insert a knife into the center. If the knife comes out clean, the bread pudding is ready. If the coconut flakes start to darken too quickly, cover the dish loosely with aluminum foil to prevent them from burning. Once the bread pudding is done, remove it from the oven and let it cool for a few minutes before slicing and serving. This will allow the custard to set and prevent the bread pudding from falling apart.
COOKING Rating: Intermediate
Serving Suggestions:
This Coconut Cheesecake Bread Pudding is delicious served warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce or a sprinkle of toasted coconut flakes can also add an extra touch of decadence. For a brunch setting, consider serving it with fresh fruit, such as berries or sliced mango.
Tips:
- Use day-old or stale bread for the best texture. Fresh bread will become too soggy.
- Ensure the cream cheese is softened to room temperature for a smooth cheesecake filling.
- Don’t overmix the cheesecake filling, as this can cause it to become too soft.
- Make sure the bread cubes are fully submerged in the custard mixture for even baking.
- If the coconut topping darkens too quickly, cover the dish with foil during baking.
- Let the bread pudding cool for a few minutes before slicing and serving to allow the custard to set.
- For a more intense coconut flavor, add a teaspoon of coconut extract to the custard mixture.
- You can prepare the bread pudding ahead of time and bake it just before serving. Simply assemble the pudding, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. Allow the pudding to come to room temperature for about 30 minutes before baking.
Prep Time: 30 minutes (plus 24-48 hours for bread staling) Cook Time: 45-50 minutes Total Time: Approximately 1 day, 1 hour and 15-20 minutes (including bread staling)
Nutritional Information (per serving, approximate):
- Calories: 550-650 (depending on serving size and ingredients used)
- Protein: 15-20g
- Sodium: 200-300mg
Conclusion:
This Coconut Cheesecake Bread Pudding is a truly special dessert that combines the comforting familiarity of bread pudding with the decadent richness of cheesecake, all infused with the tropical allure of coconut. It’s a dessert that is sure to impress your family and friends, and it’s perfect for any occasion. Whether you’re looking for a show-stopping brunch dish or a sweet ending to a memorable meal, this recipe is guaranteed to deliver. So, gather your ingredients, follow the steps, and prepare to indulge in a taste of paradise.
5 Questions and Answers About This Recipe:
Q1: Can I use a different type of bread instead of French baguette?
A: Yes, you can definitely experiment with other types of bread. However, it’s important to choose a bread that is sturdy enough to hold its shape when soaked in the custard. Brioche, challah, or even a crusty Italian loaf would work well. Just be sure to adjust the soaking time accordingly, as different types of bread will absorb the custard at different rates. Avoid using soft, white bread, as it will likely become too soggy.
Q2: Can I make this bread pudding ahead of time?
A: Absolutely! In fact, this Coconut Cheesecake Bread Pudding is a great make-ahead dessert. You can assemble the entire pudding, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to bake, remove the pudding from the refrigerator and let it sit at room temperature for about 30 minutes before baking. This will ensure that the pudding bakes evenly.
Q3: What if I don’t have cream of coconut? Can I substitute something else?
A: Cream of coconut is essential for achieving the authentic flavor and richness of this recipe. It’s a thick, sweet, and creamy product made from coconut flesh and sugar. While you can’t replicate it exactly, you could try substituting it with a combination of coconut milk and sweetened condensed milk. Use equal parts coconut milk and sweetened condensed milk, adjusting the amount of sugar to taste. However, keep in mind that this substitution will alter the flavor and texture of the bread pudding.
Q4: How do I prevent the bread pudding from sticking to the casserole dish?
A: The key to preventing the bread pudding from sticking is to grease the casserole dish thoroughly. Use butter or cooking spray to coat the entire inside of the dish, making sure to reach all the corners. You can also line the bottom of the dish with parchment paper for extra insurance.
Q5: Can I add other ingredients to this bread pudding?
A: Absolutely! Feel free to customize this recipe to your liking. You could add chopped nuts, such as macadamia nuts or almonds, for extra crunch. You could also incorporate other fruits, such as pineapple or mango, for a more tropical twist. A sprinkle of cinnamon or nutmeg would also add warmth and depth of flavor. Just be sure not to add too many ingredients, as this could affect the overall texture and balance of the bread pudding.
