BREAD Pudding: Process ingredients in a blender until batter forms.
BREAD Pudding Assembly: Combine cheesecake batter and orange zest; set aside.
POUR 2 tsp. melted butter into bottoms of each of 24 (4 oz.) foil souffle cups (or into 12 souffle cups for trial recipe). Use a #30 scoop to portion 3 oz. bread pudding batter into each cup. Spoon 1 oz. cheesecake batter into center of each pudding. Top each with 1 Tbsp. cranberries. Place cups on sheet pan.
BAKE in 325ºF 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 (or 1/2 cup 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 about 1-1/2 Tbsp. Vanilla-Orange Sauce.