Food Recipe

Table of Contents

Red Velvet Bread Pudding: A Symphony of Comfort and Color

The holidays always held a special kind of magic in my family, a magic often conjured in the kitchen. I remember one particular Christmas, where my contribution was a “new” dessert that had been making the rounds in our recipe box. It was a Red Velvet Bread Pudding, a creation so decadent and comforting, it felt like a warm embrace on a chilly evening. The vibrant hue, a stark contrast to the usual autumnal browns and greens of holiday fare, was a visual delight, and the first bite was pure bliss – a harmonious blend of cakey, creamy, and just-sweet-enough perfection. It was a resounding success, a testament to how familiar flavors can be transformed into something truly extraordinary.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 55 minutes (20-25 minutes for cake + 10 minutes for drying + 30 minutes for pudding)
Total Time: 1 hour 10 minutes (plus cooling time for the cake)
Servings: 8
Yields: 8 individual ramekins or 1 large baking dish
Dietary Type: Dessert

Ingredients

For the Red Velvet Cake:

2 cups sugar
1/2 lb butter, at room temperature
2 large 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

For the Bread Pudding Mix:

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

For Serving:

Vanilla ice cream

Equipment Needed

9 by 13 by 2-inch sheet pan
Electric hand mixer
Mixing bowls (various sizes)
Sifter
Measuring cups and spoons
Whisk
11 by 17-inch cookie sheet
Large baking dish or 8 individual ramekins (4-6 ounce capacity)
Toothpicks

Instructions

This delightful Red Velvet Bread Pudding begins with creating a vibrant and tender red velvet cake from scratch. It’s this cake that forms the luscious base for our pudding, so let’s dive in.

Baking the Red Velvet Cake:

Preheat your oven to 350 degrees F (175 degrees C).
Grease a 9 by 13 by 2-inch sheet pan thoroughly.
In a large mixing bowl, cream together the sugar and butter. Beat them with an electric mixer until the mixture is light and fluffy. This aeration is crucial for a tender cake.
Add the eggs, one at a time, mixing well after each addition to ensure they are fully incorporated into the batter.
In a small, separate bowl, mix the cocoa powder and red food coloring together until you achieve a smooth, vibrant paste. This ensures even distribution of color and flavor.
Add the cocoa and food coloring mixture to the creamed sugar and butter mixture, mixing until thoroughly combined and the batter boasts a consistent, beautiful red hue.
In another medium bowl, sift together the cake flour and salt. Sifting helps to aerate the flour and remove any lumps, contributing to a lighter cake texture.
Now, you’ll add the dry ingredients to the creamed mixture alternately with the buttermilk. Begin and end with the flour mixture. Mix on low speed, just until combined after each addition. Be careful not to overmix, as this can develop the gluten and result in a tougher cake.
Blend in the vanilla extract.
In a very small bowl, combine the baking soda and vinegar. This chemical reaction will create a fizzing action. Immediately add this mixture to the cake batter and mix gently until just incorporated. This step helps with the cake’s rise and tender crumb.
Pour the batter into the prepared sheet pan, spreading it evenly.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool completely. This is important before cubing.

Preparing the Bread Pudding Base:

Once the red velvet cake is completely cooled, cut it into 1-inch cubes. Aim for uniform sizes so they absorb the custard evenly.
Arrange the cake cubes onto an 11 by 17-inch cookie sheet. This allows for good air circulation.
Place the cookie sheet with the cake cubes back into the preheated 350 degrees F (175 degrees C) oven for 10 minutes. This step is key to drying out the cake slightly, preventing the bread pudding from becoming too mushy and helping it hold its structure.

Making the Bread Pudding Custard:

While the cake cubes are drying, prepare the pudding mixture. In a medium bowl, whisk together the half-and-half, 3 large eggs, 1 large egg yolk, pinch of salt, and 1 teaspoon of vanilla extract. Ensure everything is well combined.
In a separate large bowl, beat the cream cheese and 3/4 cup confectioners’ sugar with an electric hand mixer until smooth and creamy.
Gradually mix the half-and-half and egg mixture into the cream cheese mixture. Whisk or beat on low speed until you have a smooth, homogenous pudding base.

Assembling and Baking the Bread Pudding:

Lightly grease your chosen baking vessel: either a large baking dish or 8 individual ramekins.
Place the dried red velvet cake cubes into the prepared baking dish or ramekins. Fill them generously.
Pour the pudding mixture over the cake cubes. Ensure that all the cake pieces are completely submerged in the custard. Gently press down on the cubes if needed to help them soak up the liquid.
Bake for about 30 minutes. The pudding is ready when it is set. You can check for doneness by gently shaking the dish; the center should only jiggle slightly, and the edges should appear firm. A toothpick inserted into the center should also come out with moist crumbs attached, not wet batter.
Serve warm, ideally with a generous scoop of vanilla ice cream.

Expert Tips & Tricks

Stale Cake is Best: While we’re drying fresh cake here, if you happen to have leftover red velvet cake that’s a day or two old, it’s actually perfect for bread pudding as it will absorb the custard even better.
Don’t Overbake the Cake: Keep a close eye on the cake as it bakes. An overbaked cake can lead to a drier final bread pudding.
Cream Cheese Smoothness: Ensure your cream cheese is truly at room temperature for the smoothest possible incorporation into the pudding mixture. Chilled cream cheese can lead to lumps.
Uniform Cubes: Cutting the cake into even 1-inch cubes ensures consistent soaking and even baking of the pudding.
Ramekin Magic: Baking in individual ramekins offers a charming presentation and ensures everyone gets a perfectly portioned, molten center.

Serving & Storage Suggestions

This Red Velvet Bread Pudding is best served warm, allowing the creamy custard and tender cake to meld beautifully. A scoop of classic vanilla ice cream is the quintessential accompaniment, providing a delightful contrast in temperature and texture. For an extra touch of elegance, a drizzle of chocolate sauce or a dusting of confectioners’ sugar can elevate the presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm individual portions in the microwave for 30-60 seconds, or the entire dish in a low oven (around 300°F or 150°C) until warmed through. Be mindful that reheating may alter the texture slightly, but it will still be wonderfully delicious.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	881 kcal
Calories from Fat	427 kcal
Total Fat	47.5 g	73%
Saturated Fat	28.1 g	140%
Cholesterol	266.4 mg	88%
Sodium	799.2 mg	33%
Total Carbohydrate	102.4 g	34%
Dietary Fiber	1.2 g	4%
Sugars	63.9 g	255%
Protein	13.7 g	27%

Note: Nutritional information is an estimate and can vary based on specific ingredients used.

Variations & Substitutions

Chocolate Drizzle: For an extra chocolatey indulgence, melt some semi-sweet chocolate chips and drizzle them over the top of the warm bread pudding before serving.
Cream Cheese Frosting Swirl: Before baking, swirl a dollop of your favorite cream cheese frosting into the top of the pudding for a richer, more decadent flavor.
Nutty Crunch: Sprinkle a handful of chopped pecans or walnuts over the bread pudding before baking for added texture and a delightful nutty undertone.
Boozy Kick: For an adult-friendly version, you could add a tablespoon or two of dark rum or bourbon to the pudding mixture.

FAQs

Q: Can I use store-bought red velvet cake for this recipe?
A: While making the cake from scratch provides the best flavor and texture, you could technically use store-bought red velvet cake. Ensure it’s slightly stale or dry it out in the oven as instructed to prevent a mushy pudding.

Q: What kind of bread can I use instead of cake?
A: This recipe is specifically designed for red velvet cake. If you wanted to make a traditional bread pudding, you would use day-old bread like brioche, challah, or French bread.

Q: How do I know if my bread pudding is fully cooked?
A: The pudding is set when the edges are firm and the center only jiggles slightly. A toothpick inserted into the center should come out with moist crumbs, not wet batter.

Q: Can I make this recipe ahead of time?
A: You can prepare the red velvet cake and cut it into cubes a day in advance. The pudding mixture can also be made a few hours ahead and refrigerated. Assemble and bake just before serving for the best results.

Q: My bread pudding came out a bit watery. What did I do wrong?
A: This could be due to using cake that was too fresh and moist, not drying it sufficiently, or an underbaked pudding. Ensure your cake is well-dried, and bake the pudding until it is truly set.

As the final slice of this Red Velvet Bread Pudding disappears, you’ll be left with a lingering warmth and a desire for more. It’s a dessert that speaks to the soul, a comforting classic with a playful twist. Whether you’re gathering with loved ones or seeking a moment of personal indulgence, this dish is sure to bring smiles and create cherished memories. Enjoy every spoonful, and perhaps, let the magic of red velvet inspire your next culinary adventure.

Red Velvet Bread Pudding Recipe