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Red Velvet Bread Pudding

Total Time: 2 hours
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Want to impress your dinner guests? This red velvet bread pudding is not only stunning to look at, but it’s pretty darn tasty as well!

PIN IT FOR LATER!

Love bread pudding? Give this Chocolate Bread Pudding a try!

Serving of red velvet bread pudding in a white ramekin.

I hope that you all have never thought that red velvet just comes in the shape of cake or cupcakes. Because ladies and gentlemen, I’m starting to discover that it is pretty much awesome in any way, shape and form.

Donuts? Yep.

Pancakes? Yep.

Cookies? Yep.

And now – Bread Pudding.

I haven’t always been the biggest bread pudding fan. I’ve never been really big on the whole soggy bread thing. Honestly, the only reason I ever even started making bread pudding was because my husband loves it. But somewhere along the line, I fell in love with it. (That’s been happening a lot in the last few years – discovering that I actually love things that I thought I hated.)

This was totally husband approved, too. In fact, he came home during the day and ate one of these, then later that night, I found him searching through the fridge for more!!

Single serving of red velvet bread pudding topped with powdered sugar.

Tips and Tricks

This dessert consists of 2 components – the cake and the custard.

The cake recipe alone is delicious. You do need to make sure you don’t undercook it. You actually want it a bit dried out for this recipe. If the chunks of cake seem too moist, you can toast them in the oven before you add them to the bread pudding.

The custard mixture is absolutely divine. You may have few little chunks of cream cheese that don’t get mixed in completely, but this is normal. I loved finding those little pockets of goodness in the final dish.

I prefer to eat this warm, but cold is good, as well. I also like to bake it in individual serving dishes, but you can also bake it in one casserole dish.

You can simply sprinkle on some powdered sugar for serving, or if you want to be a little more indulgent, serve it with a side of vanilla ice cream.

Bite of red velvet bread pudding.

More Red Velvet Recipes

Red Velvet Waffles
Red Velvet Pull Apart Bread
Red Velvet Cream Cheese Danish
Red Velvet Quick Bread with Cream Cheese Filling
Red Velvet Cheesecake Cupcakes

Single serving of red velvet bread pudding topped with powdered sugar.

Red Velvet Bread Pudding

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Author: Deborah Harroun
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
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Want to impress your dinner guests? This red velvet bread pudding is not only stunning to look at, but it's pretty darn tasty as well!

Ingredients

For the cake:

  • 2 cups sugar
  • 1/2 pound 2 sticks butter, at room temperature
  • 2 eggs
  • 2 tablespoons cocoa powder
  • 1 ounce 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

For the bread pudding mix:

  • 3 cups half-and-half
  • 3 large eggs
  • 1 large egg yolk
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese at room temperature
  • 3/4 cup powdered sugar plus more for sprinkling

Instructions

  • Preheat the oven to 350°F. Grease a 9x13x2-inch baking dish or sheet pan.
  • In a mixing bowl, cream together the sugar and butter. Add in the eggs one at a time, mixing well in between additions. In a small bowl, mix together the cocoa powder and the food coloring. Mix into the butter mixture.
  • In another bowl, mix together the flour and salt. Add alternately with the buttermilk to the butter mixture. Stir in the vanilla. In a small bowl, mix together the baking soda and vinegar. Add to the mixture and mix well.
  • Pour mixture into the prepared baking dish. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Remove and cool completely.
  • Once cool, cut the cake into 1-inch squares. Place on a baking sheet and bake for 10-15 minutes, or until slightly dried out.
  • Make the bread pudding mix: In a medium bowl, mix together the half-and-half, eggs, egg yolk, salt and vanilla. In the bowl of a stand mixer, or with a hand mixer in a medium bowl, mix together the cream cheese and powdered sugar until smooth. Stir in the half-and-half mixture.
  • Place the red velvet cake cubes in a large baking dish or in individual baking dishes. Pour the pudding mix over the cubes, making sure to soak with the mixture. Bake for about 30 minutes, or until the pudding is set. (Time will vary, depending on the size of your baking dish(es).) Serve sprinkled with powdered sugar or with ice cream.

Recipe Notes:

Slightly adapted from Paula's Best Dishes
Keywords: red velvet bread pudding, red velvet dessert, red velvet recipe

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Comments

  2. Living The Sweet Life says

    ohhh this looks amazing!! I’m not a huge fan of bread pudding – – but I do love anything red velvet – – so i’ll have to give this a fair chance lol. Your red velvet week is progressing in a very very delicious direction 😉

    Reply

  6. Kristy says

    I’m not a big red velvet person…mostly because I’m not a chocolate person. But I do LOVE bread puddings – that’s also a recent thing for me. 🙂

    Reply

  13. Kim says

    I’m a fan of bread pudding, but I like to eat it cold instead of warm. I guess I’m kinda strange that way. This looks so pretty and delicious.

    Reply