Cranberry-Orange Cheesecake Bread Pudding Recipe

Name: Cranberry-Orange Cheesecake Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Bread Pudding; 2-1/2 qt. challah (egg bread), cut into large cubes; 1 qt. 1% milk; 2-1/2 cups sugar; 1 cup dried cranberries, packed; 1 cup white chocolate, chopped; 10 each large eggs; 2 Tbsp. vanilla; 1 tsp. ground cinnamon; 1/2 tsp. ground allspice; Cheesecake Batter; Philadelphia Light Brick Cream Cheese Spread, softened; 1/2 cup sugar; 1-1/2 Tbsp. flour; 1/2 cup light sour cream; 2 each eggs; 4 tsp. orange zest; 1-1/2 tsp. vanilla; 1-1/3 cups dried cranberries, packed; Vanilla-Orange Sauce; 3 cups orange juice; 2/3 cup sugar; 2 Tbsp. vanilla; 1/4 cup unsalted butter, softened

Servings: persons

Bread Pudding
2-1/2 qt. challah (egg bread), cut into large cubes
1 qt. 1% milk
2-1/2 cups sugar
1 cup dried cranberries, packed
1 cup white chocolate, chopped
10 each large eggs
2 Tbsp. vanilla
1 tsp. ground cinnamon
1/2 tsp. ground allspice
Cheesecake Batter
Philadelphia Light Brick Cream Cheese Spread, softened
1/2 cup sugar
1-1/2 Tbsp. flour
1/2 cup light sour cream
2 each eggs
4 tsp. orange zest
1-1/2 tsp. vanilla
1-1/3 cups dried cranberries, packed
Vanilla-Orange Sauce
3 cups orange juice
2/3 cup sugar
2 Tbsp. vanilla
1/4 cup unsalted butter, softened

1
Bread Pudding: Process ingredients in blender until batter forms; set aside.
2
Cheesecake Batter: Place cream cheese, sugar and flour in mixer bowl fitted with paddle attachment.
3
Beat on medium speed until well blended, stopping occasionally to scrape bottom and side of bowl.
4
Blend in sour cream.
5
Add eggs, 1 at a time (or all at once for trial recipe), mixing just until blended after each addition.
6
Stir in orange zest and vanilla.
7
Spray bottoms and sides of 30 (4 oz.
8
[125 mL]) foil souffle cups (or 15 souffle cups for trial recipe) with non-stick spray.
9
Portion 3 oz.
10
[85 g] bread pudding batter into each cup.
11
Spoon 1 oz.
12
[30 g] cheesecake batter into center of each pudding.
13
Top each with 1 Tbsp.
14
(15 mL) cranberries.
15
Place cups on sheet pan.
16
Bake in 325 degrees F (160 degrees C) standard oven 30 to 35 min.
17
or until set.
18
Cool completely.
19
Refrigerate several hours or overnight.
20
Vanilla-Orange Sauce: Heat juice on medium heat until reduced to 1 cup (250 mL), (or 1/2 cup [125 mL] for trial recipe).
21
Stir in sugar and vanilla until dissolved; remove from heat.
22
Whisk in butter until melted.
23
For each serving: Invert 1 bread pudding onto serving plate.
24
Microwave 30 seconds to reheat.
25
Top with 1 Tbsp.
26
(15 mL) Vanilla-Orange Sauce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Bread Pudding, 2-1/2 qt. challah (egg bread), cut into large cubes, 1 qt. 1% milk, 2-1/2 cups sugar, and more.

Yes, Cranberry-Orange Cheesecake Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry-Orange Cheesecake Bread Pudding

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