Red Velvet Bread Pudding

Ruffino’s SEC Cooking Class, p. 9

RED VELVET CAKE:

2 cups sugar

½ pound (2 sticks) butter, at room temperature

2 eggs

2 tablespoons cocoa powder

2 ounces red food coloring

2 ½ cups cake flour

1 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

½ 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

¾ cup confectioners’ sugar

Preheat the oven to 350 degrees F. Grease 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. 

This is easily the nicest, smoothest, most pliable cake batter I've ever made.

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.

This part is a little crumbly and tricky, but I promise it's do-able.

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. 

FYI, I only used about half of the food coloring that the recipe calls for because I wanted a more cherry holiday red.

Make sure the cake cubes are completely covered. Bake for about 30 minutes, or until the pudding is set.

Done and delicious!

My Rating: 4/5 "I've never made or eaten anything like this before, and it was fun to get to make something so unique. It's a little rich, but in small doses it's wonderful and makes you really happy. It's totally worth the time and effort it takes to make!"