Cranberry-Orange Cheesecake Bread Pudding
- Bread Pudding
- 2-1/2 qt. challah (egg bread), cut into large cubes
- 1 qt. 1% milk
- 2-1/2 cups sugar
- 1 cup dried cranberries, packed
- 1 cup white chocolate, chopped
- 10 each large eggs
- 2 Tbsp. vanilla
- 1 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- Cheesecake Batter
- Philadelphia Light Brick Cream Cheese Spread, softened
- 1/2 cup sugar
- 1-1/2 Tbsp. flour
- 1/2 cup light sour cream
- 2 each eggs
- 4 tsp. orange zest
- 1-1/2 tsp. vanilla
- 1-1/3 cups dried cranberries, packed
- Vanilla-Orange Sauce
- 3 cups orange juice
- 2/3 cup sugar
- 2 Tbsp. vanilla
- 1/4 cup unsalted butter, softened
- Bread Pudding: Process ingredients in blender until batter forms; set aside.
- Cheesecake Batter: Place cream cheese, sugar and flour in mixer bowl fitted with paddle attachment.
- Beat on medium speed until well blended, stopping occasionally to scrape bottom and side of bowl.
- Blend in sour cream.
- Add eggs, 1 at a time (or all at once for trial recipe), mixing just until blended after each addition.
- Stir in orange zest and vanilla.
- Spray bottoms and sides of 30 (4 oz.
- 125 mL) foil souffle cups (or 15 souffle cups for trial recipe) with non-stick spray.
- Portion 3 oz.
- 85 g bread pudding batter into each cup.
- Spoon 1 oz.
- 30 g cheesecake batter into center of each pudding.
- Top each with 1 Tbsp.
- (15 mL) cranberries.
- Place cups on sheet pan.
- Bake in 325 degrees F (160 degrees C) 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 (250 mL), (or 1/2 cup 125 mL 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 1 Tbsp.
- (15 mL) Vanilla-Orange Sauce.
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Taken from www.kraftrecipes.com/recipes/cranberry-orange-cheesecake-bread-pudding-156906.aspx (may not work)