Red Velvet Bread Pudding - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Red Velvet bread pudding is a rich and creamy take on a classic.
Ingredients
- 2 cups sugar
- 1/2 lb butter, at room temperature
- 5 large eggs, divided
- 2 tablespoons cocoa powder
- 2 oz red food coloring
- 2 1/2 cups cake flour
- 1 teaspoon salt, plus a pinch for bread pudding
- 1 cup buttermilk
- 2 teaspoons vanilla extract, divided
- 1/2 teaspoon baking soda
- 1 tablespoon vinegar
- 3 cups half and half
- 1 large egg yolk
- 1 (8oz) package cream cheese, at room temperature
- 3/4 cup confectioners' sugar
- vanilla ice cream, for serving
Instructions
- Preheat the oven to 350 ° Greased 9 by 13 by 2-inch sheet pan.
- In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add 2 eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in 1 teaspoon vanilla.
- In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into the prepared sheet pan. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely. When the cake is cooled, cut into 1-inch cubes.
- Place cubes onto 11 by 17-inch cookie sheet. Place in oven for 10 minutes.
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