Red Velvet Bread Pudding Recipe

Name: Red Velvet Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup vegetable oil, plus more for greasing pan; One 16.5-ounce box red velvet cake mix; 8 large eggs plus 2 large egg yolks; 12 ounces cream cheese, softened; 4 tablespoons unsalted butter, softened, plus more for greasing dish; 1 cup confectioners' sugar; 1 tablespoon plus 1 teaspoon pure vanilla extract; Fine salt; 4 cups whole milk; 1/4 cup granulated sugar; 1 cup pecans

Servings: persons

1/3 cup vegetable oil, plus more for greasing pan
One 16.5-ounce box red velvet cake mix
8 large eggs plus 2 large egg yolks
12 ounces cream cheese, softened
4 tablespoons unsalted butter, softened, plus more for greasing dish
1 cup confectioners' sugar
1 tablespoon plus 1 teaspoon pure vanilla extract
Fine salt
4 cups whole milk
1/4 cup granulated sugar
1 cup pecans

1
Preheat the oven to 350 degrees F. Generously oil a 12-cup muffin pan.
2
Combine the cake mix, oil, 3 of the eggs and 1 cup water until smooth; divide among the muffin cups.
3
Bake until a tester comes out clean, about 18 minutes.
4
Cool in the pan for 5 minutes, then cool completely on a wire rack.
5
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.
6
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.
7
Butter a shallow 3-quart baking dish.
8
Cut the cupcakes in quarters and scatter half over the bottom of the dish.
9
Dollop half the frosting over the cupcakes, then pour in half the custard mixture.
10
Repeat the layering once.
11
Cover and refrigerate at least 1 hour or overnight.
12
When ready to bake, preheat the oven to 350 degrees F. Uncover the bread pudding and sprinkle the pecans on top.
13
Bake until the top is golden brown and the center is set, about 1 hour.
14
If the pecans start to burn, loosely tent the dish with foil.
15
Cool completely on a wire rack.

1444

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup vegetable oil, plus more for greasing pan, One 16.5-ounce box red velvet cake mix, 8 large eggs plus 2 large egg yolks, 12 ounces cream cheese, softened, and more.

Yes, Red Velvet Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Velvet Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions