Print Recipe

Red Velvet Bread Pudding

Author: Lisa Longley

Ingredients

  • 16.5 oz red velvet cake mix and the ingredients it calls for, made into 24 cupcakes
  • 5 eggs
  • 1 cup milk I used 2%
  • 1/2 cup heavy cream
  • 1 TBSP vanilla
  • 1 cup chocolate chips divided

Instructions

  • Cut your cupcakes, about an hour after baking them, into quarters and lay them out on a baking sheet overnight.
  • When you are ready to make your bread pudding, preheat your oven to 350 degrees.
  • Mix the eggs, milk, heavy cream and vanilla together in a large bowl. Add your cupcake chunks. Mix until all the cupcake chunks are completely covered in the mixture. Let it sit for about 10 minutes.
  • Prepare a 9 by 13 inch glass baking pan by spraying it with cooking spray. Mix a half a cup of chocolate chips into the mixture. Spread it into the baking dish and top with the remaining chocolate chips. Bake for 40 minutes.

Notes

This is a two day recipe, so plan ahead