Raspberry Red Velvet Bread Pudding Recipes

RASPBERRY BREAD PUDDING

Steps:

• Preheat Oven to 375°. Prepare a 9 x 13 glass baking dish by spraying with non-stick cook spray.
• In a large bowl mix the cream, sugar, egg, and vanilla until smooth and creamy.
• Cut bread into 1 - 1 1/2 inch cubes and add to cream mixture, coating the bread well. Let stand 30 minutes. Stir bread mixture every 5 minutes to allow cream to absorb.
• In a separate bowl mix the raspberries, sugar, and apple juice. Stir until sugar is dissolved. Set aside.
• Layer a 9 x 13 inch baking pan 3/4 full with bread mix. Pour Fruit filling over the bread mixture, spreading evenly.
• Top with remaining bread. Bake 40 minutes at 375°.
• Serve warm topped with vanilla cream sauce (see directions below)
• Melt butter in medium saucepan over medium heat. Add flour. Stir with a whisk. Stir 10 minutes until it has a "nutty" aroma. Do not allow to brown.
• Add salt, cream, and sugar until mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.
• *See Additional Tips below

RASPBERRY BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
• Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
• Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.

RED VELVET BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Generously oil a 12-cup muffin pan.
• Combine the cake mix, oil, 3 of the eggs and 1 cup water until smooth; divide among the muffin cups. Bake until a tester comes out clean, about 18 minutes. Cool in the pan for 5 minutes, then cool completely on a wire rack.
• Meanwhile, beat the cream cheese, butter, confectioners' sugar, 1 teaspoon of the vanilla and a pinch of salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth.
• Whisk the milk, egg yolks, granulated sugar, remaining 5 eggs and 1 tablespoon vanilla, and a pinch of salt in a large bowl until smooth.
• Butter a shallow 3-quart baking dish. Cut the cupcakes in quarters and scatter half over the bottom of the dish. Dollop half the frosting over the cupcakes, then pour in half the custard mixture. Repeat the layering once. Cover and refrigerate at least 1 hour or overnight.
• When ready to bake, preheat the oven to 350 degrees F. Uncover the bread pudding and sprinkle the pecans on top. Bake until the top is golden brown and the center is set, about 1 hour. If the pecans start to burn, loosely tent the dish with foil. Cool completely on a wire rack.

RASPBERRY CHOCOLATE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• In a large bowl, whisk together the cream, milk, egg and yolk mixture, brown sugar, vanilla, and salt. Make sure the mixture is well combined.
• Add half of the brioche to the prepared baking dish, and sprinkle evenly with half of the raspberries and chocolate. Top with the remaining brioche, raspberries, and chocolate.
• Pour the cream mixture over the brioche mixture. Press down gently, cover it with plastic wrap, and let stand for 30 minutes. You want the bread to soak up that luscious custard.
• Bring a kettle of water to a boil. Remove the plastic wrap and set the baking dish in a large roasting pan. Fill the roasting pan with enough boiling water to get about halfway up the sides of the baking dish. Carefully place the pan in the oven and bake until the custard is set (even in the very center), and the bread has puffed, 50 to 60 minutes. Let cool slightly and remove the baking dish from the water. Serve warm, room temperature, or chilled.

RED VELVET BREAD PUDDING

Steps:

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