Cranberry-Orange Cheesecake Bread Pudding
Cozy up to big holiday savings and the comforting flavor of Cranberry-Orange Cheesecake Bread Pudding. Customers are sure to celebrate this holiday-inspired Challah bread pudding made with PHILADELPHIA Cheesecake Batter and topped with a vanilla-orange sauce.
1.5 lb challah bread, cut into large cubes
1 pt milk
2 1/2 cups sugar
1 cup dried cranberries, packed
1 cup white chocolate, chopped
8 each Extra-large eggs
2 Tbsp vanilla
1 tsp ground cinnamon
1/2 tsp ground allspice
Bread Pudding Assembly
3 cups PHILADELPHIA Cheesecake Batter
4 tsp orange zest
1 cup unsalted butter, melted
1 1/2 cups dried cranberries, packed
3 cups orange juice
2/3 cup sugar
2 Tbsp vanilla
1/2 cup unsalted butter, softened
Bread Pudding: Process ingredients in a blender until batter forms.
Bread Pudding Assembly: Combine cheesecake batter and orange zest; set aside.
Pour 2 tsp. melted butter into bottoms of each of 24 (4 oz.) foil souffle cups (or into 12 souffle cups for trial recipe). Use a #30 scoop to portion 3 oz. bread pudding batter into each cup. Spoon 1 oz. cheesecake batter into center of each pudding. Top each with 1 Tbsp. cranberries. Place cups on sheet pan.
Bake in 325°F standard oven 30 to 35 min. or until set. Cool completely. Refrigerate several hours or overnight.
Vanilla-Orange Sauce: Heat juice on medium heat until reduced to 1 cup (or 1/2 cup for trial recipe). Stir in sugar and vanilla until dissolved; remove from heat. Whisk in butter until melted.
For each serving: Invert 1 bread pudding onto serving plate. Microwave 30 seconds to reheat. Top with about 1-1/2 Tbsp. Vanilla-Orange Sauce.