Ingredients
For the Bread Pudding:
4 cups cubed bread (day-old)
1 cup coconut milk
1 cup milk
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup shredded coconut
For the Cheesecake Swirl:
200 g cream cheese (softened)
1/4 cup powdered sugar
Optional:
Toasted coconut
Caramel or coconut drizzle
Instructions
1. Preheat oven to 180°C (350°F).
2. Place bread cubes in a baking dish.
3. In a bowl, whisk coconut milk, milk, sugar, eggs, and vanilla.
4. Pour mixture over the bread and let soak for 10 minutes.
5. Mix cream cheese and powdered sugar until smooth.
6. Drop spoonfuls of cheesecake mixture over the bread.
7. Sprinkle shredded coconut on top.
8. Bake for 35–40 minutes until set and golden.
9. Let cool slightly before serving.
10. Top with toasted coconut or drizzle if desired.
Notes
Use full-fat coconut milk for best flavor.
Do not overbake to keep it creamy.
Serve warm for best texture.
Store leftovers in fridge up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
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