Red Fish Grill'S Double Chocolate Bread Pudding

Name: Red Fish Grill'S Double Chocolate Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 piece day-old New Orleans-style French bread,* about 23 inches long and weighing about 7 to 8 ounces, cut into -inch cubes with crust on; 3 cups heavy cream; 1/2 cup whole milk; 1 3/4 cups sugar, divided; 1 2-inch-long piece of vanilla bean; 1 1/4 pounds (3 1/2 cups) semi-sweet chocolate chips; 8 large eggs; 1 recipe chocolate sauce, for serving; 1 recipe white chocolate sauce, for serving; 8 to 12 pieces almond bark, for garnish

Servings: persons

1
1.Scatter the bread cubes in a 9-by-13-inch glass baking dish. Set aside.
2
2. In a heavy 3-quart saucepan, combine the cream, milk, and 11/2 cups sugar. Cut the piece of vanilla bean in half lengthwise, and scrape the tiny beans into the cream mixture. (Discard the scraped bean pod or add it to granulated or powdered sugar to make vanilla sugar.)
3
3. Bring the cream mixture to a simmer over medium-high heat, whisking constantly until the sugar dissolves, then whisking occasionally.
4
4. Add the chocolate chips and continue cooking until the chocolate is melted, about two minutes more, whisking frequently and being sure to scrape the pan bottom clean as you whisk. Remove from heat.
5
5. In a large mixing bowl, lightly whisk the eggs until frothy. Very slowly add the chocolate mixture to the eggs, whisking constantly so the eggs don't curdle. Pour this custard mixture over the bread. Let the custard sit until cool enough for you to put your hands in it, about 10 minutes.
6
6. Once the custard is cool enough, toss the bread cubes with your hands, squeezing the cubes in the liquid to make sure all are well saturated. Cover and refrigerate overnight. About three hours before baking the pudding, remove the pan of pudding from the refrigerator, and evenly sprinkle the top with 1/4 cup sugar. Let the pudding sit at room temperature for 45 minutes. Meanwhile, preheat the oven to 300u00b0F.
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7. Once the pudding has sat 45 minutes, seal the baking dish with aluminum foil. Bake the pudding until a toothpick inserted in the center comes out almost clean and the pudding looks solidified with no puddles of liquid on the surface, about two hours. Once done, it will also start developing a few small, shallow cracks on top and there will be an irresistible smell of chocolate emanating from the oven.
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8. Remove the pudding from the oven and let it sit for 15 minutes at room temperature before serving.

3536

kcal

Calories

245

Fat

259

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

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

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 piece day-old New Orleans-style French bread,* about 23 inches long and weighing about 7 to 8 ounces, cut into -inch cubes with crust on, 3 cups heavy cream, 1/2 cup whole milk, 1 3/4 cups sugar, divided, and more.

Yes, Red Fish Grill'S Double Chocolate Bread Pudding falls under the Seafood 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!