Red Velvet Bread Pudding

Red Velvet Bread Pudding

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  • Each serving
  • 350 cal
  • 18g fat (10g sat)
  • 100mg chol
  • 190mg sodium
  • 46g carb
  • 3g fiber
  • 6g protein


  • 1/2 cup milk
  • 1 cup half-and-half
  • 1 1/4 cups semi-sweet chocolate chips or 1 (10-ounce) bag
  • 2 tablespoons unsalted butter
  • 2 eggs plus 1 yolk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup cooked, peeled and puréed (or finely grated) beets
  • 5 cups cubed white Italian or Campagnolo loaf


Preheat oven to 350° F.

In a saucepan, combine milk, half-and-half, chocolate and butter. Place over medium heat, stirring occasionally, until chocolate has melted, about 5 minutes.

In a large bowl, whisk together eggs, yolk, sugar and vanilla. Whisk in warm milk mixture until combined. Add beets, then gently stir in bread cubes until well moistened.

Pour mixture into a lightly buttered 9-inch square pan and bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes before serving.

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