Red Velvet Bread Pudding is a delightful twist on a classic dessert, merging the rich flavors of red velvet cake with the comforting texture of bread pudding. Perfect for any occasion, the recipe will have your taste buds dancing with joy while you enjoy each delicious bite.
For those seeking alternatives, consider using a gluten-free flour blend in place of cake flour to accommodate dietary restrictions. If you’re avoiding dairy, non-dairy milk can work in the pudding mixture, and vegan cream cheese is a lovely substitute for the regular cream cheese. Always check for allergies when using food coloring.
Pudding & Mousse
Red Velvet Bread Pudding Recipe
Ingredients
- 2 cups sugar
- 1/2 lb butter, at room temperature
- 2 eggs
- 2 tablespoons cocoa powder
- 2 ounces red food coloring
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 tablespoon vinegar
- 3 cups half-and-half
- 3 large eggs
- 1 large egg yolk
- 1 pinch salt
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, at room temperature
- 3/4 cup confectioners’ sugar
- vanilla ice cream, for serving
Instructions
- Preheat the oven to 350 degrees F and grease a 9 by 13 by 2-inch sheet pan.
- In a mixing bowl, cream together 2 cups sugar and 1/2 lb butter until light and fluffy. Add the 2 eggs one at a time, mixing well after each addition.
- In a small bowl, combine 2 tablespoons cocoa powder and 2 ounces red food coloring, then mix into the sugar mixture until well combined.
- Sift together 2 1/2 cups cake flour and 1 teaspoon salt. Gradually add the flour mixture to the creamed mixture, alternating with 1 cup buttermilk. Blend in 1 teaspoon vanilla extract.
- In a separate small bowl, mix 1/2 teaspoon baking soda and 1 tablespoon vinegar, then add the to the batter.
- Pour the batter into the prepared sheet pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before cutting it into 1-inch cubes.
- Once cooled, place the cubes onto an 11 by 17-inch cookie sheet and bake for an additional 10 minutes.
- For the bread pudding mix, combine 3 cups half-and-half, 3 large eggs, 1 large egg yolk, 1 pinch salt, and 1 teaspoon vanilla in a medium bowl.
- In a large bowl, beat 8 ounces cream cheese and 3/4 cup confectioners’ sugar until smooth, then mix in the half-and-half mixture.
- Place the red velvet cubes in a large baking dish or 8 individual ramekins and pour the pudding mixture over the cubes, ensuring they are completely covered.
- Bake for about 30 minutes, or until the pudding is set. Serve warm with vanilla ice cream.
Part of our Homemade Pudding and Mousse Recipes collection — Part 4 of 4: