Cranberry-Orange Cheesecake Bread Pudding

• Bread Pudding
• 2-1/2 qt. challah bread, cut into large cubes
• 1 qt. 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

1. Bread Pudding: Process ingredients in a blender until batter forms.
2. Bread Pudding Assembly: Combine cheesecake batter and orange zest; set aside.
3. Pour 2 tsp.
4. melted butter into bottoms of each of 24 (4 oz.)
5. foil souffle cups (or into 12 souffle cups for trial recipe).
6. Use a #30 scoop to portion 3 oz.
7. bread pudding batter into each cup.
8. Spoon 1 oz.
9. cheesecake batter into center of each pudding.
10. Top each with 1 Tbsp.
11. cranberries.
12. Place cups on sheet pan.
13. Bake in 325 degrees F standard oven 30 to 35 min.
14. or until set.
15. Cool completely.
16. Refrigerate several hours or overnight.
17. Vanilla-Orange Sauce: Heat juice on medium heat until reduced to 1 cup (or 1/2 cup for trial recipe).
18. Stir in sugar and vanilla until dissolved; remove from heat.
19. Whisk in butter until melted.
20. For each serving: Invert 1 bread pudding onto serving plate.
21. Microwave 30 seconds to reheat.
22. Top with about 1-1/2 Tbsp.
23. Vanilla-Orange Sauce.

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Taken from www.kraftrecipes.com/recipes/cranberry-orange-cheesecake-bread-pudding-155098.aspx (may not work)