Pineapple-Raisin Bread Pudding

• Bread Pudding
• 2 gal. day-old French bread, cut into 1-inch cubes
• 1 qt. canned crushed pineapple, well drained
• 2 cups golden raisins
• 2 cups chopped pecans
• 3-1/3 cups JELL-O Vanilla Instant Pudding
• 3 qt. cold milk
• 2 Tbsp. gingerroot, peeled, grated
• Cheese Topping
• - PHILADELPHIA Original Cream Cheese, softened
• - goat cheese, softened
• 1 cup canned crushed pineapple, well drained
• 3 Tbsp. orange marmalade
• 1 Tbsp. orange zest, grated
• 1 cup prepared whipped topping

1. Bread Pudding: Combine bread cubes, pineapple, raisins and pecans in large bowl; set aside.
2. Place dry pudding mix in 6-qt.
3. bowl of electric mixer fitted with wire whisk attachment.
4. Add milk; beat until well blended.
5. Add ginger; mix well.
6. Pour over bread mixture; stir gently until well blended.
7. Spoon evenly into two well-greased half hotel pans (or one half hotel pan for trial recipe); cover with foil.
8. Bake in 300F-convection oven 20 min.
9. Remove foil; bake an additional 15 to 18 min.
10. or until knife inserted in centers comes out clean.
11. Cool on wire racks.
12. Cheese Topping: Meanwhile, place all ingredients except whipped topping in 6-qt.
13. bowl of electric mixer fitted with paddle attachment.
14. Beat on low speed 1 min.
15. or until well blended.
16. Fold in whipped topping; cover.
17. Refrigerate until ready to use.
18. Spoon Cheese Topping into pastry bag fitted with fluted tip.
19. Pipe about 2 Tbsp.
20. of the Cheese Topping over each serving of Bread Pudding just before serving.

bread pudding, bread, pineapple, golden raisins, pecans, jello, cold milk, gingerroot, cream cheese, goat cheese, pineapple, orange marmalade, orange zest, topping

Taken from www.kraftrecipes.com/recipes/pineapple-raisin-bread-pudding-110534.aspx (may not work)