Coconut Cream Cheese Bread Pudding

12 servings Prep: 20 m Cook: 1 h 15 m Total: 2 h 15 m Intermediate
5.0/5 (1)
Coconut Cream Cheese Bread Pudding
The first time I remember seeing this recipe was in a old Pillsbury Cook Off Pamphlet cookbook. The recipe was submitted by an expectant mother and she won the Cook Off that year. This rich coconut cream cheese bread pudding with pecans and flaked coconut is one of those dishes everyone will ask you for the recipe. Let your bread go stale just to make this!

Ingredients

12 servings
  • 2 (8-oz.) package cream cheese, softened
  • 1 3/4 cups Granulated Sugar
  • 8 eggs
  • 4 cups whole milk
  • 1 (15-oz.) can cream of coconut
  • 6 tablespoons butter, melted
  • 3 tablespoons butter, melted (for topping)
  • 1 (16-oz.) French bread loaf, cut into 1-inch cubes
  • 1 cup sweetened flaked coconut
  • 1 cup chopped pecans

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F.
  2. Beat cream cheese at low speed with an electric mixer until creamy and smooth.
  3. Add 1 3/4 cup sugar and eggs, and beat at medium speed 2 minutes or until sugar is dissolved.
  4. Stir in 4 cups milk, 1 cup cream of coconut, and 6 Tbsp. melted butter. Pour over bread cubes in a large bowl.
  5. Let stand 15-30 minutes to allow bread to soak up the custard. Coat a 13 x 9 inch pan with cooking spray; pour mixture into dish and bake at 350°F for 50 to 60 minutes until lightly brown.
  6. While pudding bakes, stir together 1 cup flaked coconut, 1 cup pecans, and 3 Tbsp. melted butter.
  7. Sprinkle coconut mixture over baked pudding, and press gently into the bread.
  8. Bake an additional 15 minutes until set or a knife inserted comes out clean.
  9. If you need to bake longer, cover lightly with foil to prevent over-browning.

Common Problems and Solutions

Q: Why is my custard not soaking into the bread?

A: Make sure your bread is stale or lightly toasted. Fresh bread won't absorb the custard mixture as well. Let it stand the full 15-30 minutes before baking.

Q: How do I know when the pudding is done?

A: A knife inserted in the center should come out clean, and the top should be lightly browned. The internal temperature should reach about 160-165°F.

Q: Why is my topping burning?

A: The coconut and pecans brown quickly. If they're getting too dark during the final 15 minutes, tent the pudding loosely with foil.

Tips and Techniques

Day-old French bread works best for this recipe - the slightly stale texture soaks up the custard beautifully. You can also cube fresh bread and toast it lightly in a 300°F oven for 10 minutes to dry it out. The pudding can be assembled up to 2 hours ahead and refrigerated before baking.

Ingredient Substitutions

  • cream of coconut: coconut milk mixed with 1/2 cup additional sugar
  • French bread: challah, brioche, or even croissants
  • sweetened flaked coconut: unsweetened coconut flakes

Equipment Needed

  • 13 x 9 inch baking pan
  • Electric mixer
  • Large mixing bowl

Historical Context

Bread pudding has deep roots in Louisiana as a way to use up stale French bread from the local bakeries. This coconut cream cheese version is a more modern twist that became popular through baking contests in the 1980s and 90s.