Make this Straight-From-the-Restaurant Red Fish Grill Double Chocolate Bread Pudding Recipe at home and your New Orleans-Style Double Chocolate Bread Pudding will taste just like You are in the French Quarter.
Photo by Shihmei Barger 舒詩玫
Red Fish Grill Double Chocolate Bread Pudding
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Recipe Notes
- Note 1 – This is a 2 Day Recipe
- Note 2 – If you cannot find a New Orleans-Style French Bread, use a sugarless, natural-yeast white bread with a low gluten content and a thin crust.
- Note 3 – Place the uncooked bread pudding, covered, in the refrigerator overnight to chill before baking.
- Note 4 – Red Fish Grill Chocolate Sauce, Red Fish Grill White Chocolate Sauce and Red Fish Grill Almond Bark can all be made up to a week in advance. Store in sealed containers in the refrigerator until ready to serve. Note that sauces should last about a week total after making. Take this into account if you plan to save leftovers.
- Note 5 – Reheat sauces for serving in the top of a double boiler over hot (not simmering) water, whisking constantly to keep the sauce from scorching.
Red Fish Grill Double Chocolate Bread Pudding Recipe
Make this Straight-From-the-Restaurant Red Fish Grill Double Chocolate Bread Pudding Recipe at home and your New Orleans-Style Double Chocolate Bread Pudding will taste just like You are in the French Quarter.
Yield: 8 Servings
Ingredients
- 1 loaf day-old New Orleans-Style French Bread (See Note 2 Above), about 23 inches long and weighing about 71/2 to 8 ounces
- 3 cups Heavy Cream
- 1/2 cup whole Milk
- 1 3/4 cups Sugar divided
- 1 2- inch-long Vanilla Bean, or cut piece from a longer bean or cut piece from a longer bean
- 1 1/4 pounds 3 1/2 cups Semi-Sweet Chocolate Chips
- 8 large Eggs
- Red Fish Grill Chocolate Sauce (Recipe Below) or other Chocolate Sauce, store-bought or homemade for serving
- Red Fish Grill White Chocolate Sauce (Recipe Below) or other White Chocolate Sauce, store-bought or homemade for serving
- 8 to 12 pieces Red Fish Grill Almond Bark (Recipe Below) or other Almond Bark, store-bought or homemade for garnish
Instructions
- Cut bread into 1/2-inch cubes, leaving the crust on
- Scatter bread cubes in a 9 x 13-inch glass baking dish. Set aside.
- In a heavy 3-quart saucepan, combine cream, milk, and 1 1/2 cups sugar.
- Cut the piece of vanilla bean in half lengthwise. Scrape the tiny beans into the cream mixture. Discard the scraped bean pod.
- Place the saucepan over medium-high heat. Bring cream mixture to a simmer, whisking constantly until the sugar dissolves. Continue to simmer, whisking occasionally, for about 2 minutes.
- Add chocolate chips. Continue to simmer, whisking constantly and being sure to scrape bottom of the pan as you whisk, until chocolate chips have melted, about 2 minutes more. Remove from heat.
- In a large mixing bowl, lightly whisk eggs until frothy.
- Very slowly add chocolate mixture to the eggs, whisking constantly so the eggs don’t curdle.
- Pour this combined mixture over the bread. Let the custard sit until cool enough for you to put your hands in it, about 10 minutes.
- Once cooled, toss bread cubes with your hands, squeezing the cubes in the liquid to make sure all are well-saturated.
- Cover and refrigerate overnight (See Note 3 Above).
- About three hours before baking the pudding, remove the pan of pudding from the refrigerator.
- Sprinkle 1/4 cup sugar evenly over the top.
- If you haven't already, prepare Red Fish Grill Chocolate Sauce, Red Fish Grill White Chocolate Sauce and Red Fish Grill Almond Bark, using the recipes below or you own recipes (See Note 4 Above).
- Let the pudding sit at room temperature for 45 minutes.
- Preheat the oven to 300°F.
- When pudding has sat 45 minutes, seal the baking dish with aluminum foil.
- Place in preheated oven. Bake 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 2 hours.
- Remove the pudding from the oven and let it sit for 15 minutes at room temperature before serving.
- Cut pudding into eight to 12 rectangles. Place pieces to be served on heated dessert plates.
- Drizzle 2 to 3 tablespoons Red Fish Grill Chocolate Sauce on 1/2 of each portion of pudding. Drizzle 2 to 3 tablespoons White Chocolate Sauce over the other 1/2 of the pudding. Position a piece of almond bark upright in the center of each serving for garnish.
- Cover and refrigerate any leftover pudding, sauces and almond bark, up to a week (or longer for the almond bark).
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Red Fish Grill Chocolate Sauce Recipe
Ingredients
- 1 cup Heavy Cream
- 1/2 cup Sugar
- 3/4 cup Semi-Sweet Chocolate Chips
- 1 tablespoon Unsalted Butter
Instructions
- In a heavy 1-quart saucepan, combine cream and sugar.
- Place pan over medium-high heat and bring mixture to a simmer, whisking until sugar is dissolved. Reduce heat to low.
- Gradually add chocolate chips, a small bit at a time, whisking until each addition is completely melted into the cream before adding more.
- When all chocolate is added and melted, add butter. Continue cooking, whisking constantly, until the butter is incorporated into the sauce. Remove from the heat.
- Serve immediately, still warm, or allow to cool and store in the refrigerator, in an airtight container, until ready to reheat for serving. (See Notes 4 & 5 Above)
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Red Fish Grill White Chocolate Sauce Recipe
Ingredients
- 10 ounces about (2 1/2 cups) White Chocolate Chips
- 1 1/2 cups Heavy Cream
- 3 tablespoons Unsalted Butter
- 1 tablespoon Sugar
Instructions
- Place the white chocolate chips in a medium-size mixing bowl. Set aside.
- In a heavy 2-quart saucepan, combine cream, butter and sugar.
- Place pan over medium-high heat and bring mixture to a simmer, whisking until sugar is dissolved.
- Remove pan from heat and pour mixture over white chocolate chips, whisking until the mixture is smooth.
- Serve immediately, still warm, or allow to cool and store in the refrigerator, in an airtight container, until ready to reheat for serving. (See Notes 4 & 5 Above)
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Red Fish Grill Almond Bark Recipe
Ingredients
- 1/2 cup sliced Almonds
- 4 cups (about 24 ounces) Bittersweet Chocolate Chips
- 3 cups (about 16 1/2 ounces) White Chocolate Chips
Instructions
- Line a rimmed baking sheet, about 17 x 12 x 1-inch, with parchment paper. Set aside.
- Preheat the oven to 325°F.
- Place almond, in a single layer, on a small baking pan. Place in preheated oven and roast until light golden, about 5 minutes, stirring once or twice. Watch them carefully so they don’t over-brown.
- Melt bittersweet chocolate chips in the top of a double boiler over hot (not simmering) water, stirring until smooth. Remove the top of the pan from over the hot water when the chips are about half-way melted to stir thoroughly.
- Once chocolate is smooth, remove it from heat and promptly pour it onto the baking sheet, spreading it in a thin, even layer with an icing spatula.
- Refrigerate, uncovered, until firm, about 15 minutes.
- While the dark chocolate is chilling, melt the white chocolate chips as you did the dark ones. Take extra care to heat the white chocolate over very low heat, since white chocolate scorches more easily than dark chocolate. Also, wash and dry the icing spatula.
- Once the white chocolate is melted and the dark chocolate is firm, remove the dark chocolate from the refrigerator.
- Immediately spread the white chocolate evenly over the dark chocolate with the icing spatula, working quickly so the warmth of the white chocolate barely has time to melt the dark chocolate. (Don’t worry if it melts a little. It will give the white chocolate a pretty marbled look.) Promptly sprinkle the almonds over the white chocolate, breaking them into coarse crumbs as you go, and gently pressing them into the chocolate with your hands to make sure they stick.
- Refrigerate the candy, uncovered, until just firm. After 30 to 40 minutes. The candy should be firm enough to break into rough 2-inch pieces of “bark.” Don’t refrigerate until very firm before breaking into bark or the chocolate will be more difficult to break up. Serving Suggestion: Use immediately or keep refrigerated, separated by sheets of wax paper, in airtight containers. (See Note 5 Above)
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Be Sure to Try These Other Delicious Recipes for Bread Puddings and More from Your Favorite Restaurants and Our Readers and Friends
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Photo of “Double Chocolate Bread Pudding … at The Red Fish Grill in the French Quarter of New Orleans” is by Shihmei Barger 舒詩玫 and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) Creative Commons License. Read the Full License Here – http://creativecommons.org/licenses/by/2.0/deed.en. Thank you, 舒詩玫. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Adapted from The Redfish Grill, 115 Bourbon Street, New Orleans, LA. Additional Information Courtesy of Wikipedia and is used by permission.
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