Cranberry-Orange Cheesecake Bread Pudding



Bread Pudding
1-1/4 qt. Challah (egg bread), cut into large cubes
2 qt. 1% milk
1-1/4 cups Sugar
1/2 cups Dried cranberries, packed
1/2 cups White chocolate, chopped
5 each Large eggs
1 cups Vanilla
1/2 cups Ground cinnamon
1/4 cups Ground allspice
Cheesecake Batter
2-1/4 cups Flour
1/4 cups Light sour cream
1 each Eggs
2 cups Orange zest
Vanilla-Orange Sauce
1-1/2 cups Orange juice
2 cups Unsalted butter, softened


Preparation Steps
  • Bread Pudding:
  • Process
    Ingredients in blender until batter forms; set aside.
  • Cheesecake Batter:
  • Place
    Cream cheese, sugar and flour in mixer bowl fitted with paddle attachment. Beat on medium speed until well blended, stopping occasionally to scrape bottom and side of bowl. Blend in sour cream. Add eggs, 1 at a time (or all at once for trial recipe), mixing just until blended after each addition. Stir in orange zest and vanilla.
  • Spray
    Bottoms and sides of 30 (4 oz. [125 mL]) foil souffle cups (or 15 souffle cups for trial recipe) with non-stick spray. Portion 3 oz. [85 g] bread pudding batter into each cup. Spoon 1 oz. [30 g] cheesecake batter into center of each pudding. Top each with 1 Tbsp. (15 mL) cranberries. Place cups on sheet pan.
  • Bake
    In 325ºF (160ºC) 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 (250 mL), (or 1/2 cup [125 mL] 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 1 Tbsp. (15 mL) Vanilla-Orange Sauce.
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