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

A Red Fish Grill and Local & Regional Favorite Copycat Recipe

To See ALL of Our Local & Regional Favorite Recipes Copycat Recipes – Click HERE

To See ALL of Our Bread Pudding Copycat Recipes – Click HERE

Try these Recipes with Your Red Fish Grill Double Chocolate Bread Pudding

Click on any Name below for the Recipe

• Eddie V’s Prime Seafood Lobster Tacos Recipe
• Pappadeaux Seafood Kitchen Salmon Yvette Recipe
• Bubba Gump Shrimp Company Shrimp Bake Recipe
• Landry’s Seafood Crawfish Bisque Recipe
• Disney’s Ancho Chili-Rubbed Salmon Recipe
• Blue Water Grill Red Snapper Recipe – A Video Recipe
• Cracker Barrel Southern Fried Catfish Recipe
• The Drake Hotel Bookbinder Red Snapper Soup Recipe
• Disney’s House of Blues Voodoo Shrimp Recipe

To See ALL of Our Seafood Copycat Recipes – Click HERE

Other Delicious Cajun & Creole and New Orleans Recipes from Your Favorite Restaurants and Our Readers and Friends that will also be perfect with Your Red Fish Grill Double Chocolate Bread Pudding

Click on any Name below for the Recipe

• Emeril’s Delmonico Shrimp Remoulade Recipe
• Pappadeaux Seafood Kitchen Crawfish Étouffée Recipe
• Gordon Biersch Cajun Pasta Recipe
• Bubba Gump Shrimp Company Shrimp Po Boy Recipe
• Ruth’s Chris Steakhouse’s Barbecue Shrimp Orleans Recipe
• Bennigan’s Tropical Hurricane Cocktail Recipe
• Emeril Creole Seasoning Copycat Recipe

To See ALL of Our Cajun and Creole Recipes Copycat Recipes – Click HERE

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.

Print Pin Recipe

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.

Prep Time3 hours hrs

Active Time45 minutes mins

Chilling Time1 day d 2 hours hrs

Total Time1 day d 5 hours hrs 45 minutes mins

Course: Breakfast, Dessert

Cuisine: Cajun and Creole, Southern

Keyword: Dessert, Local and Regional Favorite Recipes

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).

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.