Best 5 Red Velvet Cake Bread Pudding Recipes

RED VELVET CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.
• Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.
• Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in whipped topping. Spread on cooled cake. Refrigerate.

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.

UPSIDE-DOWN RED VELVET PUDDING CAKES

Steps:

• Filling-in a small saucepan, combine chocolate chips, cream, and 1 tablespoon butter.
• Cook and stir over low heat until chocolate is melted.
• Transfer mixture to a small bowl.
• Cool for 15 minutes, stirring occasionally.
• Cover and freeze about 1 hour or until fudge-like in consistency.
• Meanwhile, allow 1/4 cup butter and egg to stand at room temperature for 30 minutes.
• Preheat oven to 375°.
• Coat eight 6-ounce custard cups or ramekins with cooking spray; arrange in a 15 x 10 inch baking pan.
• In a small bowl, stir together the flour, cocoa powder, and salt; set aside.
• In a medium bowl, beat the 1/4 cup butter with an electric mixer on med-high speed for 30 seconds.
• Gradually add sugar, beating on medium speed until combined.
• Beat on medium speed for 2 minutes more, scraping side of bowl occasionally.
• Beat in egg, food coloring, and vanilla.
• Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
• In a small bowl, combine baking soda and vinegar; stir into batter.
• Divide half the batter among the prepared custard cups.
• Divide filling into eight portions.
• Working quickly, use your hands to roll each portion into a ball.
• Place a ball of filling on top of the batter in each custard cup; do not allow the filling to touch sides of cups.
• Spoon the remaining batter into custard cups.
• Bake for about 20 minutes or until tops spring back when lightly touched.
• Remove from oven; let stand for 10 minutes.
• Using a knife, loosen cakes from side of cups; invert onto dessert plates.
• Spoon any filling remaining in cups on top of cakes.
• Garnish with chocolate curls.

RED VELVET CAKE BREAD PUDDING

Steps:

• 1. Make cake according to box directions. Turn out of pan and cool completely. Once cake is cooled, cut into cubes and put on baking sheet in a single layer and bake again at 350' for 10 minutes. Set aside. This step is very important because you dont want a wet cake, crisp it so it wont absorb so much liquid.
• 2. In a large bowl, Combine powdered sugar and cream cheese until mixed well. In a seperate bowl, Combine eggs, half and half, salt, and vanilla. Mix well. Add together slowly.
• 3. You can use ramikins or use a 9'13 inch pan. Butter the ramikins and/or pan. Put cubes into ramikins or pan, pour custard over cake and bake at 350' for 30 minutes. Cool to room temp and add whipped topping. Mint leaf to garnish. If using 9'13 inch pan increase cooking time to 35-40 min or until pudding is set. You can also serve with ice cream if desired.

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
• In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.