Chocolate Cherry Bread Pudding

• 1-1/2 qt. PHILADELPHIA Cheesecake Batter
• 1 qt. whole milk
• 12 each egg yolks
• 2 Tbsp. vanilla
• BAKER'S Semi-Sweet Chocolate Chunks
• 1-1/2 cups hazelnuts, toasted, chopped
• 1 cup dried cherries, firmly packed
• 1 gal. brioche, dried, cut into 1-inch cubes
• Chocolate Sauce
• 1/2 cup heavy cream
• 1/2 cup sugar
• dark chocolate bars, chopped
• 1/4 cup whiskey

1. For Trial Recipe: Blend 1.5 lb.
2. cheesecake batter, 2 cups milk, 6 egg yolks and 1 Tbsp.
3. vanilla in large bowl.
4. Add 6 oz.
5. chocolate chunks, 3/4 cup nuts and 1/2 cup cherries.
6. Fold in bread cubes; let stand 20 min.
7. Transfer mixture to lightly greased loaf pan.
8. Place pan in water bath.
9. Bake in 375 degrees F standard oven 50 min.
10. or until center is set.
11. Cool completely.
12. Remove from pan and slice into 12 portions.
13. Chocolate Sauce: Bring cream and sugar to a simmer.
14. Remove from heat; gently stir in chocolate until melted.
15. Stir in whiskey.
16. For each serving: Heat 1 bread pudding slice in non-stick pan until warm.
17. Place on serving plate; drizzle with 1/2 oz.
18. Chocolate Sauce.

philadelphia, milk, egg yolks, vanilla, hazelnuts, dried cherries, chocolate sauce, heavy cream, sugar, chocolate, whiskey

Taken from www.kraftrecipes.com/recipes/chocolate-cherry-bread-pudding-175311.aspx (may not work)