Red Velvet Bread Pudding

Submitted by Trace Weitz, Executive Chef, Sage Valley Golf Club, Graniteville, S.C.

by C&RB Staff (editor@clubandresortbusiness.com)
May 2008
 

Amt    Ingredient
3 cups    granulated sugar
5        eggs
½ cup    Crisco
1 cup    butter, softened
2 ozs.    red food coloring
3 cups    all-purpose flour
½ cup    cocoa
½ tsp.    baking powder
½ tsp.    white vinegar
½ tsp.    salt
1 cup    milk
1 tsp    vanilla

Procedure:
• In a large mixing bowl, cream sugar, butter, Crisco, eggs and food coloring, until well-blended.
• In a medium bowl, sift together the flour, cocoa powder, baking powder and salt.
• Measure the milk and add the vanilla and vinegar to it.
• Alternate adding the flour mixture and the milk mixture, beating well after each addition.  
• Spread batter in a greased jelly roll pan.
• Bake at 350 degrees until toothpick inserted in center comes out clean.
• Cool completely; cut into cubes.

For the Custard:
Amt    Ingredient
8    large eggs
6 cups    heavy cream
2 cups    milk
2 cups    light brown sugar, packed
1 tsp.    vanilla

Procedure:
• Beat eggs in a large bowl with a wire whisk.
• Add sugar, cream, milk and vanilla; beat well.
• Place red velvet cake cubes in a large greased casserole dish; pour custard over top evenly.
• Bake at 350 degrees for about one hour, or until firm when pressed in center.

For the Sauce:
Amt    Ingredient
3 cups    heavy cream
½ cup    granulated sugar
2 tbsp.    corn starch
8 ozs.    cream cheese, softened
1 tsp.    vanilla

Procedure:
• Combine all ingredients in a medium saucepan.
• Cook, stirring constantly, until smooth and thickened.
• Serve warm sauce over warm bread pudding.