Chocolate-Cherry Cheesecake Bread Pudding

• 1 gal. challah bread, cut into 1/2-inch cubes
• 1 cup butter, melted
• 1-1/2 cups miniature semi-sweet chocolate chips
• 1-1/2 cups dried cherries
• 3 cups whole milk
• 1-1/3 cups sugar
• 3-3/4 cup PHILADELPHIA Cheesecake Batter
• 12 each eggs, beaten
• 3 Tbsp. vanilla

1. Toss bread cubes with butter.
2. Place 3/4 cup bread in each of 24 (8-oz.)
3. ramekins (or in each of 8 8-oz.
4. ramekins for trial recipe).
5. Top each with 1 Tbsp.
6. each chocolate chips and cherries.
7. Cook and stir milk and sugar in saucepan on medium heat until sugar is dissolved.
8. Add cheesecake batter, eggs and vanilla; whisk until blended.
9. Strain custard.
10. Carefully pour 3.4 oz.
11. custard over ingredients in each ramekin.
12. Let stand 10 min.
13. Place in hot water bath.
14. Bake in 350 degrees F standard oven 25 min.
15. or until centers of custards are set.

bread, butter, semisweet chocolate chips, cherries, milk, sugar, philadelphia, eggs, vanilla

Taken from www.kraftrecipes.com/recipes/chocolate-cherry-cheesecake-bread-pudding-136607.aspx (may not work)