Ingredients in blender until batter forms; set aside.
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.
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.
In 325ºF (160ºC) standard oven 30 to 35 min. or until set. Cool completely. Refrigerate several hours or overnight.
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:
1 bread pudding onto serving plate. Microwave 30 seconds to reheat. Top with 1 Tbsp. (15 mL) Vanilla-Orange Sauce.