Wow customers with indulgent Chocolate-Cherry Cheesecake Bread Pudding made with PHILADELPHIA Cheesecake Batter, challah bread and more.
Challah bread, cut into 1/2-inch cubes - 1.5 lb. or 1 gal. + 2 cups
Butter, melted - 8 oz. or 1 cup
Miniature semi-sweet chocolate chips - 8.4 oz. or 1-1/2 cups
Dried cherries - 9.6 oz. or 1-1/2 cups
Whole milk - 24 fl oz or 3 cups
Sugar - 9 oz. or 1-1/3 cups
PHILADELPHIA Cheesecake Batter - 1 lb. + 14 oz. or 3-3/4 cup
Eggs, beaten - 20.4 fl oz or 12 each
Vanilla - 3 Tbsp.
- Toss bread cubes with butter. Place 3/4 cup bread in each of 24 (8-oz.) ramekins (or in each of 8 [8-oz.] ramekins for trial recipe). Top each with 1 Tbsp. each chocolate chips and cherries.
- Cook and stir milk and sugar in saucepan on medium heat until sugar is dissolved. Add cheesecake batter, eggs and vanilla; whisk until blended. Strain custard. Carefully pour 3.4 oz. custard over ingredients in each ramekin. Let stand 10 min. Place in hot water bath.
- Bake in 350°F standard oven 25 min. or until centers of custards are set.