This Red Velvet Bread Pudding with Berries has the richness of traditional bread pudding with the slight cocoa taste and red color as red velvet cake. It’s the best of both worlds and perfect for a Juneteenth celebration!
Juneteenth Cookout Celebration
I’m so happy to be apart of the Juneteenth Cookout again this year sponsored by Eat the Culture.
Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating “Freedom Day” by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family.
Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram.
This Red Velvet Bread Pudding with Berries is my contribution to the collaboration this year!
All Red Everything
The color red is an especially significant symbol for Juneteenth as it represents resilience, perseverance, and the bloodshed of African Americans in the fight for freedom. Red foods adorn many Juneteenth tables, and recipes like Red Velvet Bread Pudding, Cherry Tabbouleh, and Watermelon Sangria serve as powerful reminders of the struggles and triumphs of the African American community. Here are a few Juneteenth collaborators who created “Red” recipes for the collaboration:
Dash of Jazz – Hibiscus BBQ Sauce
Good Food Baddie – Mango Habanero Wings
Sense and Edibility® – Watermelon Sangria
Meiko And The Dish – Juneteenth Red Sherbet Punch
Savor and Sage – Cherry Tabbouleh
Heal Me Delicious – Strawberry Cookies
You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.
What is Bread Pudding?
Bread pudding is a bread-based dessert that’s made with day old bread and milk, cream, and eggs.
What is the best bread for bread pudding?
The best bread for bread pudding is a slightly stale or a day old loaf of bread. Any type of bread can potentially work, but it shouldn’t be an extra soft white loaf of bread. The bread should be a bit sturdier. You want it to stand up to the rich custard without falling apart. Some great choices are Challah, brioche, round Italian loaf, or French bread. If the bread can be used for French toast, it can be used for bread pudding.
What is Red Velvet Cake?
Red velvet cake is a popular Southern cake that has a bit of cocoa powder and red food coloring mixed in. It tastes like very mild cocoa with a slightly tart edge. If you’re a fan of red velvet cake, try these other red velvet recipes: Red Velvet Cheesecake Parfaits, Red Velvet Cake , Red Velvet Blood Orange Bundt Cake, Red Velvet White Chocolate Dipped Cookies, Red Velvet Swirled Fudge, Red Velvet Bundt Brownies, and Red Velvet Sheet Cake with Cream Cheese Frosting and Buttercream Flowers
What is the history of Red Velvet Cake?
Red velvet cake may have originated during the Victorian era. Vinegar was used to tenderize cakes during this time because there was no cake flour. When the cake started to become popular in the U.S., southerners started adding buttermilk to the recipe. Originally, reduced beet juice was added to the cake to make it red. Then, a southern dye company called Adams Extract published a recipe that called for their red food dye and the recipe changed forever. Though, some people who don’t like baking with artificial coloring, still like using beet juice.
Red velvet cake is a popular dessert made for Juneteenth celebrations.
So, for this recipe, I combined best elements of red velvet cake and the richness of bread pudding to make this Red Velvet Bread Pudding!
Ingredients used in this Red Velvet Bread Pudding:
Bread- A day old sturdy bread is used in this recipe.
Cocoa powder- a small bit of cocoa powder is used for red velvet recipes. It adds just a bit of chocolate flavor to the bread pudding.
Food coloring- Red liquid food coloring goes in the recipe. Liquid is preferred, but you could use food gel if needed. You would not have to use as much as the liquid. Half of the written amount will work.
Eggs- I use a combination of whole eggs and egg yolks in the recipe.
Cream Cheese- a sweetened cream cheese sauce in poured on top of the bread pudding just like the cream cheese frosting that’s paired with tradition red velvet cake.
How is this Red Velvet Bread Pudding made?
Add the eggs, heavy cream, milk, sugar, vanilla and cocoa power and liquid red food color to a large mixing bowl and blend until all of the ingredients are incorporated.
In a second bowl add bread cubes from a firm loaf of day old bread. Pour the mixture on top of the bread. Stir until all of the pieces are completely coated. You want to make sure that all of the bread cubes are covered and are completely red.
Grease a 8×8 square or oval casserole dish with butter. If you want to use a larger dish, like a 9×13, double the recipe.
Add the bread pudding to the dish and place the casserole dish in a larger baking pan and pour enough hot water in the larger pan until it reaches half way up the casserole. The bread pudding is baked in a water bath so that it will not get hard at the bottom. If you don’t mind the hard bread bottom, then you do not have to bake the pudding in a water bath.
Bake and cool the bread pudding slightly. make the cream cheese sauce and pour it on top of the bread pudding. Garnish with berries and sprinkle with powdered sugar.
Commonly Asked Questions:
Is red velvet bread pudding a chocolate bread pudding?
like red velvet cake, red velvet bread pudding is not a chocolate bread pudding, though it does contain cocoa powder. It’s a classic vanilla based bread pudding with a pinch of cocoa powder and red coloring.
Should the bread pudding be served warm?
Bread pudding can be served warm, room temperature, cold. Though, I feel that it tastes better warm.
How do you store the Red Velvet Bread Pudding with Berries?
The leftover bread pudding can be stored in an airtight container in the refrigerator for up to 5 days. Remove the berries before storing it. The bread pudding can also be frozen in an airtight container for up to three months. If possible, store the bread pudding before adding the sauce.
Can bread pudding be made ahead of time?
The bread pudding can be made a day ahead of time, refrigerated overnight and then baked right before serving. You can also bake it, then keep it in the refrigerator for one to two days, then reheat it in the oven when ready to serve.
Here are other great recipes perfect for a Juneteenth celebration:
White Chocolate Cheesecake Parfaits
Red Velvet Bread Pudding with Berries
Ingredients
Bread Pudding
- 5-6 cups bread, cubed (300 grams)
- 2 large eggs + 2 egg yolks
- 1 cup heavy cream
- 1 cup milk
- 3/4 cup granulated sugar
- 2 tbsp butter, melted
- 1 tsp vanilla
- 2 tbsp cocoa powder
- 3 tbsp liquid red food color
Cream Cheese Sauce
- 2 tbsp cream cheese, softened
- 3/4 cup heavy cream
- 1/4 cup granulated sugar
- 1 1/2 tsp vanilla
- 1/2 tsp cornstarch
- 2 tsp water
Garnish
- 1 cup fresh strawberries, halved
- 1/2 cup fresh raspberries
- 1-2 tbsp powdered sugar
Instructions
Bread Pudding
- Preheat the oven to 350 degrees.In a bowl, add the eggs, heavy cream, milk, sugar, vanilla and cocoa power. Mix well with a whisk or a hand mixer. Add the liquid red food color and mix until fully blended.In a second bowl add the bread cubes. Pour the mixture on top of the bread. Stir until all of the pieces are completely coated.Grease a 8x8 square or oval casserole dish with butter. Add the bread pudding to the dish and cover with aluminum foil. Place the casserole in a larger baking pan and pour enough hot water in the larger pan until it reaches half way up the casserole. Bake for 30-35 minutes. Remove the foil and bake for an additional 15-20 minutes, until the pudding is puffed.Carefully remove the pan from the oven and and allow it to cool slightly. Remove the casserole from the pan with water.
Cream Cheese Sauce
- Add the cream cheese, heavy cream, sugar and vanilla to a small saucepan. Cook over medium heat until the mixture is hot and the cream cheese is melted and incorporated. Add the cornstarch and water to a small dish and stir to combine. Add to the cream cheese mixture. Whisk until thickened. Remove from the heat and pour on top of the bread pudding. Garnish with berries and sprinkle with powdered sugar.
