Red Velvet Bread Pudding Recipe

Prepare the bread

Preheat oven to 325°F (160°C). Place 6 cups of 1-inch red velvet cake cubes in a 9x9-inch or similarly sized buttered baking dish so pieces are evenly distributed.

Make custard

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream and warm over medium heat until just steaming (do not boil). In a bowl, whisk 4 large eggs with 3 tablespoons granulated sugar, 2 teaspoons vanilla extract, and 1 teaspoon fine sea salt until blended. Slowly pour the warm milk mixture into the eggs in a steady stream while whisking to temper the eggs.

Assemble

Stir 2 tablespoons melted butter into the custard. Pour the custard evenly over the red velvet cubes, pressing down gently with a spatula so bread soaks up the liquid. Let sit at room temperature for 15–20 minutes to absorb. If the top looks dry, spoon any remaining custard over the top.

Bake

Place the baking dish on a sheet pan and bake in the preheated 325°F oven for 35–45 minutes, until the center is just set and a knife inserted comes out mostly clean with a few moist crumbs. The top should be lightly golden. Remove from oven and cool for 10–15 minutes.

While the pudding bakes, make the sauce. In a small saucepan, combine 1 cup heavy cream, 1/2 cup whole milk, 1 tablespoon granulated sugar, and the scraped seeds of 1 vanilla bean (or 1 teaspoon vanilla extract). Warm over low heat until it just begins to steam; do not boil.

Remove from heat and add 6 ounces finely chopped white chocolate. Let sit for 1 minute, then whisk gently until the chocolate is fully melted and the mixture is smooth. Add a pinch of sea salt and whisk to combine. If the sauce is too thick, thin with an additional tablespoon or two of warm milk to reach a pourable consistency. Keep warm over very low heat or transfer to a thermos.

Spoon or scoop warmed (slightly softened) vanilla gelato into chilled ramekins or bowls at the moment of serving. If using store-bought gelato kept frozen, remove 5–10 minutes before serving to soften slightly for easy scooping.

To serve, cut a warm square of red velvet bread pudding and place on each plate. Spoon 2–3 tablespoons of warm white chocolate sweet cream around or over the pudding. Add a scoop (about 1/2 cup) of vanilla gelato beside or on top of the pudding so it begins to melt into the sauce.

Garnish with a light dusting of powdered sugar and white chocolate shavings if desired. Serve immediately so gelato contrasts warm pudding.