Lamberts Lately

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Chocolate Chunk Red Velvet Bread Pudding Recipe


Yes, you read that right.

Some of y’all might have read I experimented with cake pops this weekend. Well, I used a cake pop maker to do them…LOVE it, but it gives you a lot of leftover cake pieces when you use it. So I had a bunch of red velvet scraps and nothing to do with them.

 
My husband…the guy who hates red velvet cake, chocolate, and bread pudding…suggested making a bread pudding from it. Umm, ok!!
 
So I’m left with all of this to eat. Somebody please come get some from my house – Lord knows I don’t need all of it.
 

 
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Here’s the recipe…

Chocolate Chunk Red Velvet Bread Pudding

Ingredients
 
3 cups Red Velvet Cake, prepared and baked
1/2 bag Semi-Sweet Chocolate Chunks
1 1/2 cups milk
1 cup sugar
3 eggs
1 block cream cheese
1/4 cup powdered sugar
1/4 cup milk

Directions
 
Allow the red velvet cake to sit out overnight. If you don’t have time for this, put it in the oven for 15-20 minutes on 350 degrees to harden up a little. Cool, and mix with the chocolate chunks in a sprayed Pyrex dish.

Combine milk, sugar, eggs, and half of the block of cream cheese (you might need to microwave the cream cheese for a few seconds to get it soft). Pour this mixture over the red velvet and chocolate. Shake the pan a little to get everything well combined.

Bake in a 350 degree oven for 30-40 minutes, until mixture is set. Meanwhile, combine other half of the cream cheese, 1/4 cup milk, and powdered sugar. Microwave 30 seconds, stir, and keep microwaving for 15 second increments until mixture is warm and mixes together well.
 
Take bread pudding out of the oven. Top with cream cheese mixture. Serve warm.

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