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).