Cranberry-Orange Cheesecake Bread Pudding

Cranberry-Orange Cheesecake Bread Pudding
24 servings


Ingredients Weights Measures
Bread Pudding
challah bread, cut into large cubes 1.5 lb. 2-1/2 qt.
milk 32 oz. 1 qt.
sugar 17.5 oz. 2-1/2 cups
dried cranberries, packed 6 oz. 1 cup
white chocolate, chopped 6 oz. 1 cup
Extra-large eggs 16 fl oz 8 each
vanilla - 2 Tbsp.
ground cinnamon - 1 tsp.
ground allspice - 1/2 tsp.
Bread Pudding Assembly
PHILADELPHIA Cheesecake Batter 1.5 lb. 3 cups
orange zest - 4 tsp.
unsalted butter, melted 8 oz. 1 cup
dried cranberries, packed 9 oz. 1-1/2 cups
Vanilla-Orange Sauce
orange juice 24 oz. 3 cups
sugar 4.7 oz. 2/3 cup
vanilla - 2 Tbsp.
unsalted butter, softened 4 oz. 1/2 cup


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.

Kraft Kitchens Tips

Serving Suggestion
Dust with powdered sugar.
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Nutritional Information

Nutrition Information

Total fat
 25 g
Saturated fat
 14 g
 150 mg
 240 mg
 68 g
Dietary fiber
 2 g
 53 g
 8 g
Vitamin A
 15 %DV
Vitamin C
 10 %DV
 10 %DV
 4 %DV