Red Velvet Pudding Pie Recipe 445 Food

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.

RED VELVET PUDDING PIE RECIPE - (4.4/5)

Steps:

• To make the crust, preheat oven to 350°F. Place the chocolate graham crackers, sugar, and melted butter in a food processor and pulse until crackers have been turned to crumbs and mixture is combined. Press into a 9 inch pie dish. Bake for 10 to 12 minutes. Let cool completely. To make the filling, combine the milk, cream, sugar, and cocoa in a medium saucepan and stir to dissolve the sugar and cocoa. Heat the mixture over medium heat until steaming and bubbles appear around the edges. Meanwhile, whisk together the eggs, buttermilk, and cornstarch. Add the heated chocolate mixture slowly to the egg mixture, while whisking constantly. When fully combined, return the mixture to the saucepan and place over medium high heat. With a spatula, stir constantly until mixture thickens, about 5 minutes. Do not allow it to boil (reduce heat if necessary) or buttermilk may curdle. Add butter, vanilla extract, and red food coloring and stir until smooth. Strain mixture through a mesh strainer to remove any lumps. Pour into the cooled pie crust. To make the whipped topping, whip the heavy whipping cream to soft peaks and add the sugar and vanilla extract and whip to medium peaks. Spread on top of pie and refrigerate for at least 2 hours before serving. Store pie in the fridge for up to 3 days.

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.

RED VELVET CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.
• Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.
• Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in whipped topping. Spread on cooled cake. Refrigerate.

RASPBERRY RED VELVET (BREAD PUDDING)

Steps:

• Preheat oven to 350°F grease 9x13 inch pan sift flour,salt and baking soda and cocoa powder together and set aside.
• Melt semi-sweet chocolate with 1 tbsp of milk. set aside do not let harden.
• Beat butter and sugar in a bowl together for approx 5 minutes at medium speed. add eggs one at a time and beat till smooth. add food coloring and sour cream, all extracts and chocolate milk mixture. at low speed add flour mixture a little at a time but do not over mix. pour batter into pan.
• Heat 2 cups water until boiling and in another mixing bowl, mix together water, gelatin and cornstarch together pour gelatin over cake batter.
• Bake at 350°F for 35-45 minutes till toothpick comes out clean.when cake has cooled cut into 1-inch cubes.
• Combine the half-and-half, eggs, egg yolk, salt, and almond extract in a medium bowl.
• With an electric mixture in a large bowl beat the cream cheese and sugar till 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 till the pudding is set.
• Serve with whipped cream.