This Red Velvet Bread Pudding 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!
Course Dessert
Cuisine American
Keyword bread pudding, juneteenth, red velvet
Prep Time 30 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 8servings
Ingredients
Bread Pudding
5-6cupsbread, cubed (300 grams)
2largeeggs + 2 egg yolks
1cupheavy cream
1cupmilk
3/4cupgranulated sugar
2tbspbutter, melted
1tspvanilla
2tbspcocoa powder
3tbspliquid red food color
Cream Cheese Sauce
2tbspcream cheese, softened
3/4cupheavy cream
1/4 cupgranulated sugar
1 1/2tspvanilla
1/2tspcornstarch
2tspwater
Garnish
1cupfresh strawberries, halved
1/2 cupfresh raspberries
1-2tbsppowdered 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.