Cranberry-Orange Cheesecake Bread Pudding

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
24

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.

Ingredients

Bread Pudding
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

Vanilla-Orange Sauce
3 cups orange juice
2/3 cup sugar
2 Tbsp vanilla
1/2 cup unsalted butter, softened

Steps

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.

Additional Tips

Additional Tips

More From FoodService Director

Menu Development
sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

Sponsored Content
chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

FSD Resources