Red Velvet Bread Pudding
Transform your favorite dessert into the ultimate indulgence with this Red Velvet Bread Pudding recipe. Made with cubes of stale red velvet cake or loaf, this rich and decadent treat is soaked in a velvety custard blend of whole milk, heavy cream, and hints of vanilla and cocoa, ensuring every bite is moist and flavorful. Studded with luscious white chocolate chips and baked to golden perfection, this dessert is both nostalgic and luxurious. Perfect for special occasions or as a show-stopping finish to dinner parties, it’s easy to prepare in just 20 minutes of prep time. Serve warm with a dusting of powdered sugar and a dollop of fresh whipped cream for a dessert that’s as eye-catching as it is delicious!
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Recipe Information
Ingredients
- 8 cups Stale red velvet cake or red velvet loaf
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 tablespoon Cocoa powder
- 1 tablespoon Unsalted butter (melted, for greasing the pan)
- 0.5 cups White chocolate chips
- 2 tablespoons Powdered sugar (optional, for garnish)
- 1 cup Fresh whipped cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with the melted unsalted butter.
Cut the stale red velvet cake or loaf into 1-inch cubes. Spread the cubes evenly in the greased baking dish.
In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, vanilla extract, and cocoa powder until fully combined and smooth.
Pour the custard mixture evenly over the cake cubes in the baking dish, pressing down lightly to ensure all the cake cubes absorb the liquid.
Sprinkle the white chocolate chips evenly over the top of the pudding mixture.
Let the mixture sit for 10 minutes to allow the bread to fully soak up the custard.
Bake the bread pudding in the preheated oven for 45-50 minutes, or until the top is set, lightly browned, and slightly puffed. A toothpick inserted near the center should come out clean.
Remove the bread pudding from the oven and allow it to cool for 10-15 minutes before serving.
Dust the top with powdered sugar if desired and serve warm with fresh whipped cream or your favorite ice cream.
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 38.5 g | 193% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 116.7 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 233 mg | 18% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 405 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
