Time: 4 hours 10 minutes
Complexity: easily
Servings: 16

Classic red velvet cupcakes become especially moist and delicious after baking them in a cream cheese frosting. For this dessert bread pudding, you can bake the cupcakes with store-bought cake mix and make your own frosting as directed, or use pre-made cupcakes with red velvet frosting from a bakery. Let the bread pudding rest for a few hours before baking to allow the frosting to soak into the cake. It's best to make the pudding the night before and bake it in the morning. Perfect for a leisurely Sunday breakfast.

Ingredients:

• 1/3 cup vegetable oil + extra for greasing the pan
• 1 package (450 g) of dry Red Velvet cake mix
• 8 large eggs + 2 large egg yolks
• 340 g cream cheese, softened
• 60g unsalted butter, softened + extra for greasing the pan
• 1 cup powdered sugar
• 1 tbsp + 1 tsp vanilla extract
• Fine salt
• 4 cups whole milk
• 1/4 cup granulated sugar
• 1 cup pecans

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cake mix, eggs, milk, cream cheese, pecans, powdered sugar

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• Combine the cake mix, vegetable oil, 3 eggs, and 1 cup water to form a smooth batter; pour into muffin tins. Bake until a tester inserted into the muffin comes out clean, about 18 minutes. Cool in the pan for 5 minutes, then cool completely on a wire rack.
Step 3
• Meanwhile, in the bowl of a stand mixer (or in a large bowl if using a hand mixer), combine the cream cheese, butter, powdered sugar, 1 tablespoon vanilla extract, and a pinch of salt and beat with a mixer fitted with the paddle attachment until smooth.
Step 4
• In a large bowl, whisk together the milk, egg yolks, granulated sugar, remaining 5 eggs, 1 tablespoon vanilla extract and a pinch of salt until smooth.
Step 5
• Grease a shallow 3-quart baking dish with butter. Cut the muffins into quarters and scatter half of them over the bottom of the dish. Spread half of the frosting on top of the muffins, then pour in half of the cream. Repeat the layers one more time. Cover and refrigerate for at least 1 hour or overnight.
Step 6
• When ready to bake, preheat the oven to 350°F (175°C), uncover the bread pudding, and sprinkle the pecans on top. Bake until the top is golden brown and the center is set, about 1 hour. If the nuts begin to burn, cover the pan loosely with foil. Cool completely on a wire rack and serve.

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