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Saturday
Jun092012

Red Velvet Bread Pudding

Serves 12

For 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

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.

For 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 


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. 

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