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Cranberry-Pecan Cheesecake Bread Pudding

Cranberry-Pecan Cheesecake Bread Pudding
 
Yield:
3 qt. or 24 servings, 1/2 cup each

Ingredients

Ingredients Weights Measures
PHILADELPHIA Cheesecake Batter 4.75 lb. 3 qt.
milk 16 fl oz 2 cups
brioche, cut into 1-inch cubes 12 oz. 3 qt.
dried cranberries, rehydrated in hot water, divided 6 oz. 1 cup
coarsely chopped pecans, divided 4 oz. 1 cup

Directions

WHISK cheesecake batter and milk in large bowl until blended. Add bread; toss to evenly moisten. Stir in half each of the cranberries and nuts.

POUR into 4 (3-cup) lightly buttered baking dishes (or into 1 buttered [3-cup] baking dish for trial recipe). Top each with 2 Tbsp. each of the remaining cranberries and nuts.

BAKE in 350ºF standard oven 50 min. or until tops are golden brown.

Kraft Kitchens Tips

Serving Suggestion
Top each serving with a scoop of vanilla ice cream.
K:62926v01:139174
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Nutritional Information

Nutrition Information

Calories
 440
Total fat
 32 g
Saturated fat
 17 g
Cholesterol
 170 mg
Sodium
 280 mg
Carbohydrate
 30 g
Dietary fiber
 1 g
Sugars
 22 g
Protein
 8 g
Vitamin A
 20 %DV
Vitamin C
 0 %DV
Calcium
 8 %DV
Iron
 6 %DV