Red Velvet Bread Pudding

Recipe courtesy Paula Deen

Show: Paula's Best DishesEpisode: Fried Christmas

Rated: 4 stars out of 5Rate itRead users' reviews (21)

RECIPE
COMMENTS & REVIEWS(21)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 30 min
Inactive Prep: 20 min
Cook: 1 hr 0 min
Total:: 1 hr 50 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

Red Velvet Cake:

2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 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

Bread Pudding Mix:

3 cups half-and-half
3 large eggs
1 large egg yolk
Pinch salt
1 teaspoon vanilla extract
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
Vanilla ice cream, for serving

Directions

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Lemon Pudding Cake with Fresh Mixed Berries

Picture of Red Velvet Bread Pudding Recipe

Photo: Red Velvet Bread Pudding

Similar Recipes

More Comfort Foods Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 55

View all 55 Dessert Collections

Comments & Reviews

recipe Red Velvet Bread Pudding
Jennifer Alexandria, VA 01-26-2010
Flag

Fabulous Recipe
Rated: 5 stars out of 5

I use this for both Red Velvet Cake and the bread pudding. Huge hit every time. Super easy. I dry the cubes in the oven when... doing the bread pudding rather than air-dry. No problems - ever!Read more
recipe Red Velvet Bread Pudding
Tara Fayetteville, GA 01-08-2010
Flag

ABSOLUTELY WONDERFUL
Rated: 5 stars out of 5

My family LOVED it!!! Especially, the Red Velvet Cake. Once, I mixed in the pudding mixture with the cake, everyone liked... it even better, the next day, after it had been refrigerated. This was the best Red Velvet Cake recipe that we have ever eaten! Next time, I will just make it as a cake. Thanks Paula!Read more
recipe Red Velvet Bread Pudding
meg w hartford, CT 12-28-2009
Flag

DO NOT try this
Rated: 1 stars out of 5

I love her red velvet cake, but it is just not meant to be made into bread pudding. I dried the cubes for 2 days in the air... as many people suggested, but the end result was just wet cake. I am an experienced cook and baker and have made red velvet cake hundreds of times, so don't think I don't know what I am talking about. It is not good. Don't waste your time. Sorry, Paula.Read more
recipe Red Velvet Bread Pudding
frank Commack, NY 12-27-2009
Flag

Disappointing
Rated: 2 stars out of 5

I love Paula Deen's recipes as well as her show. As soon as I saw the program with this, I couldn't wait to make it for... Christmas dessert. It's not a difficult recipe, a bit time consuming as there's the cake, drying it out a bit, then the pudding, but no big deal (my cooking time for the cake was a decent amount longer than the 20-25 minutes, and I have a hot oven that i have to watch) and I listened to other reviewers and made a bit more pudding for the cake. I couldn't get over how bland the taste was! Some members of my family disagreed with me, I have to admit. They liked the "subtlety", as they put it. My sister was saying "you have to wait for the flavor to hit your tongue". I don't want to wait for the flavor to hit my tongue with a dessert! I'm only partly kidding. Seriously, I couldn't believe how tasteless this was, to me anyway. Certainly not worth the effort.Read more
recipe Red Velvet Bread Pudding
Jef Cape Canaveral, FL 12-23-2009
Flag

Fantastic
Rated: 5 stars out of 5

You Go, Paula! I saw the show last week on which Paula made this and decided we had to try it for Christmas. I made it two... days ago, but as our fridge will be full of pies tomorrow night, we decided to have it for desert tonight to make room for the pies. After reading the reviews, I was a bit concerned, but made it ACCORDING TO THE RECIPE. The cake was the perfect level of moistness as far as a cake goes and very delicious. But seeing as how it was so moist (not overly so) I did leave the cake cubes in the oven a little longer than Paula recommends. Now, I've read some reviews here that say there was not enough liquid in the custard part of the recipe and some people made more custard or used less of the cake. I chose to make it just as written and was not disappointed. I think there are different ideas about what makes a good bread pudding. In some restaurants I've worked in or eaten at bread pudding is a custard that has bread only as a slab floating on top. In my household, bread pudding is more dense. There is no layering involved. The bread cubes are put in the dish and then the uncooked custard is poured over the top making it more dense. In this sense, Paula's Red Velvet Bread Pudding was very much like my family's concept of bread pudding. Just to play it safe, I tried it myself before serving the rest of the family. I thought it was fantastic and so did they. I will definitely be making this again. As far as flavor goes, I don't understand those remarks either as this was very flavorful. I agree with Maureen who said, "anyone who doesn't absolutely LOVE this recipe didn't carefully follow the directions." And a special message to Paula. Paula, if you're reading this, have a Merry Christmas and keep up the good work. We love your shows!Read more
recipe Red Velvet Bread Pudding
Belinda Chesapeake, VA 12-09-2009
Flag

Try this ...
Rated: 3 stars out of 5

This recipe was ok. I definitely will not make again without some adjustments. I found many of the same problems other... reviewers did...lacked flavor, cake drying time not sufficient, not creamy, not enough pudding. I combined this with Paula's not your Momma's Banana Pudding recipe and it is great. 1 box Red Velvet Cake, prepared according to box instructions (of if you want use Paula's recipe for the Red Velvet Cake.) 2 cups milk 1 (5-ounce) box instant French vanilla pudding 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream Prepare cake according to box instructions. Cool. Cut into one inch cubes and place on a cookie sheet. Put into a 400 degree oven for 10-15 minutes, until cake is lightly toasted or slightly dried out. Place the toasted red velvet cubes in a large dish or 8 individual ramekins. Prepare the pudding mixture. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the toasted cake cubes . Refrigerate until ready to serve. Read more