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.
Photo: Red Velvet Bread Pudding Recipe
















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By frankaholic
New York, NY
on January 25, 2013
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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". WHAT?? 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.
By torba97_12904148
Fremont, CA
on December 02, 2012
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Agree with all other ratings.
FYI...have made this recipe repeatedly BUT throughout the year...sometimes without red food color. Flavor and texture remain the same!
Annie, Fremont,CA
By BlueSheep
North Carolina
on November 21, 2012
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This is a great dish for christmas. Everyone loved it at our Christmas dinner. Great twist on red velvet cake.
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