Best 3 Red Fish Grills Double Chocolate Bread Pudding Recipes

RED FISH GRILL'S DOUBLE CHOCOLATE BREAD PUDDING

Steps:

• 1.Scatter the bread cubes in a 9-by-13-inch glass baking dish. Set aside. 2. In a heavy 3-quart saucepan, combine the cream, milk, and 1½ 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. Bring the cream mixture to a simmer over medium-high heat, whisking constantly until the sugar dissolves, then whisking occasionally. 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. 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. 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 ¼ cup sugar. Let the pudding sit at room temperature for 45 minutes. Meanwhile, preheat the oven to 300°F. 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. 8. Remove the pudding from the oven and let it sit for 15 minutes at room temperature before serving.

DOUBLE-CHOCOLATE BREAD PUDDING

Steps:

• Heat heavy cream, sugar, and milk in a 2-quart saucepan over medium heat until sugar dissolves, stirring occasionally, about 5 minutes. Remove from heat.
• Stir chopped chocolate into warm cream mixture using a wire whisk until smooth and chocolate has melted completely. Whisk eggs and vanilla extract into mixture gradually until well combined.
• Place French bread into the bottom of a shallow 8-inch square glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate for 30 minutes, stirring occasionally.
• Preheat the oven to 300 degrees F (150 degrees C).
• Remove pudding from the refrigerator, uncover, and sprinkle with chocolate chips.
• Bake in the preheated oven, uncovered, until set, 40 to 45 minutes.
• Remove from the oven. Let cool 10 minutes before serving warm, or cover and refrigerate to serve cold later.

CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 325°F. Bring cream, 1/2 cup sugar, and milk to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add 1 cup chocolate chips and whisk until melted and smooth. Whisk egg and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Cool chocolate custard 10 minutes, stirring often.
• Add bread cubes and remaining 1/4 cup chocolate chips to custard and toss to coat. Transfer to 1 1/2-quart-capacity shallow oval baking dish. Sprinkle 2 tablespoons sugar over mixture. Bake until custard thickens and center is just set, about 50 minutes. Serve warm.