Red Velvet Bread Pudding Recipes

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.

RED VELVET TRIFLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with parchment paper, then spray lightly with cooking spray.
• Combine cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into the prepared pan and smooth to even out.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes.
• When the cake is almost cooled, whisk milk and pudding mix together for 2 minutes. Let sit until set, about 5 minutes.
• Meanwhile, cut the cooled cake into 1-inch cubes.
• Place 1/2 of the cake cubes in the bottom of an 8-inch trifle bowl. Layer with 1/2 of the pudding and 1/2 of the cherry pie filling. Repeat layers once more. Refrigerate for 4 to 8 hours before serving.
• Garnish with whipped cream.