Raspberry Red Velvet Bread Pudding Recipes

RASPBERRY BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
• Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
• Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.

RASPBERRY BREAD PUDDING

Steps:

• Preheat Oven to 375°. Prepare a 9 x 13 glass baking dish by spraying with non-stick cook spray.
• In a large bowl mix the cream, sugar, egg, and vanilla until smooth and creamy.
• Cut bread into 1 - 1 1/2 inch cubes and add to cream mixture, coating the bread well. Let stand 30 minutes. Stir bread mixture every 5 minutes to allow cream to absorb.
• In a separate bowl mix the raspberries, sugar, and apple juice. Stir until sugar is dissolved. Set aside.
• Layer a 9 x 13 inch baking pan 3/4 full with bread mix. Pour Fruit filling over the bread mixture, spreading evenly.
• Top with remaining bread. Bake 40 minutes at 375°.
• Serve warm topped with vanilla cream sauce (see directions below)
• Melt butter in medium saucepan over medium heat. Add flour. Stir with a whisk. Stir 10 minutes until it has a "nutty" aroma. Do not allow to brown.
• Add salt, cream, and sugar until mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.
• *See Additional Tips below

RED VELVET BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Generously oil a 12-cup muffin pan.
• Combine the cake mix, oil, 3 of the eggs and 1 cup water until smooth; divide among the muffin cups. Bake until a tester comes out clean, about 18 minutes. Cool in the pan for 5 minutes, then cool completely on a wire rack.
• Meanwhile, beat the cream cheese, butter, confectioners' sugar, 1 teaspoon of the vanilla and a pinch of salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth.
• Whisk the milk, egg yolks, granulated sugar, remaining 5 eggs and 1 tablespoon vanilla, and a pinch of salt in a large bowl until smooth.
• Butter a shallow 3-quart baking dish. Cut the cupcakes in quarters and scatter half over the bottom of the dish. Dollop half the frosting over the cupcakes, then pour in half the custard mixture. Repeat the layering once. Cover and refrigerate at least 1 hour or overnight.
• When ready to bake, preheat the oven to 350 degrees F. Uncover the bread pudding and sprinkle the pecans on top. Bake until the top is golden brown and the center is set, about 1 hour. If the pecans start to burn, loosely tent the dish with foil. Cool completely on a wire rack.

RASPBERRY RED VELVET CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm sandwich tins with baking parchment. Using an electric hand whisk, beat together the caster sugar and butter until light and fluffy. Add the eggs one at a time, beating well between each addition.
• Sieve the flour and cocoa powder into a bowl. Add half to the egg mixture and fold in carefully. Mix together the buttermilk, vinegar, cream cheese, raspberry purée and food gel. Fold half the buttermilk mixture into the cake batter and repeat the process with both the flour mixture and buttermilk mixture.
• Spoon the combined mixtures into your prepared tins and cook for about 25-30 mins, until an inserted skewer comes out clean. Leave to cool for 10 mins before turning out onto a wire rack.
• For the frosting, mix together the icing sugar and butter until soft and creamy, then stir in the cream cheese. Sandwich the cooled cakes together with half of the frosting, adding 150g fresh raspberries if you like, then spread the remaining frosting over the top. Will keep for up to 3 days in a cool place.

BREAD PUDDING WITH RASPBERRY JAM

Steps:

• Cut the crusts off the loaf of bread and slice into 1/2-inch thick slices. Use a cookie cutter to cut out rounds of bread that will fit snugly into your ramekins. (You can make additional rounds by cutting 1/2-moons around the edges of a slice of bread, then assembling them into whole rounds later.) Place the bread rounds in a baking dish or a sheet pan with sides. Cut any scraps into small cubes and reserve for another dish.
• In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 minutes.
• In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Pour over the bread rounds and let them soak for 15 minutes, gently turning the bread over once.
• Fill each ramekin with 1 soaked bread round. Spoon a tablespoon of jam into each ramekin, add some chocolate chips, if desired, then top off with a second bread round. If there is any remaining custard, pour it over the ramekins to top them off until they are almost full. Let soak in the refrigerator another 30 minutes.
• Heat the oven to 350 degrees F.
• Arrange the ramekins in a hot water bath. Bake until just set and very light golden brown on top, about 25 to 30 minutes. Dust with confectioners' sugar and return to the oven for 10 more minutes to caramelize slightly. Serve warm or chilled.

RED VELVET BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Greased 9 by 13 by 2-inch sheet pan.
• In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.
• In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into the prepared sheet pan. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely. When the cake is cooled, cut into 1-inch cubes.
• Place cubes onto 11 by 17-inch cookie sheet. Place in oven for 10 minutes.
• Bread Pudding Mix:.
• Combine the half-and-half, eggs, egg yolk, salt, and vanilla in a medium bowl. With an electric hand mixer in a large bowl, beat the cream cheese and sugar until smooth. Mix in the half-and-half mixture.
• Place the red velvet cubes in a large baking dish or 8 individual ramekins. Add the pudding mixture to the dish. Make sure the cake cubes are completely covered. Bake for about 30 minutes, or until the pudding is set. Serve with ice cream.

RASPBERRY RED VELVET (BREAD PUDDING)

Steps:

• Preheat oven to 350°F grease 9x13 inch pan sift flour,salt and baking soda and cocoa powder together and set aside.
• Melt semi-sweet chocolate with 1 tbsp of milk. set aside do not let harden.
• Beat butter and sugar in a bowl together for approx 5 minutes at medium speed. add eggs one at a time and beat till smooth. add food coloring and sour cream, all extracts and chocolate milk mixture. at low speed add flour mixture a little at a time but do not over mix. pour batter into pan.
• Heat 2 cups water until boiling and in another mixing bowl, mix together water, gelatin and cornstarch together pour gelatin over cake batter.
• Bake at 350°F for 35-45 minutes till toothpick comes out clean.when cake has cooled cut into 1-inch cubes.
• Combine the half-and-half, eggs, egg yolk, salt, and almond extract in a medium bowl.
• With an electric mixture in a large bowl beat the cream cheese and sugar till smooth. Mix in the half-and-half mixture.
• Place the red velvet cubes in a large baking dish or 8 individual ramekins. add the pudding mixture to the dish. make sure the cake cubes are completely covered. bake for about 30 minutes or till the pudding is set.
• Serve with whipped cream.