Chocolate chip and vanilla bread and butter pudding is just chocolate pudding heaven! It’s an easy bread and butter pudding recipe with an indulgent twist which makes a memorable dessert!
This bread and butter chocolate pudding was finally perfected after nearly a year of trying out different variations!
You see we had this chocolate chip vanilla bread and butter dessert at our wedding. Which was nearly a year ago.
Our guests raved about it.
So I decided I had to remake it. I’ve been completely obsessed with getting it perfect ever since!
I finally got the taste and texture right last weekend.
“Why didn’t you just ask the chef for the recipe” I hear you ask?
Well that would be the simple way. But I’m afraid, I like to find things out for myself. And seldom follow the simple way. So things can sometimes take a little but of time with me.
I suppose I just like challenges!
It was great getting to sample all of the different pudding recipes we could choose for our wedding menu.
We tried out 3 different pudding recipes before settling on this one.
Another one we tried that I’ve also re-made here was the amazing white chocolate and raspberry cheesecake.
But, in the end I can honestly say this was the best choice.
It’s quite simply the best chocolate chip and vanilla bread and butter pudding we had ever had!
Your Questions Answered About This Chocolate Chip and Vanilla Bread and Butter Pudding
- Is this a healthy pudding? Yes. It’s healthier than many of the other chocolate bread pudding recipes you’ll find on the internet. You see I use skimmed milk and corn flour instead of cream to make it. And I’ve used as little butter as possible for it still to be an authentic bread and butter pudding.
- Is this bread pudding low fat? Yes. It’s just 19% of your daily recommended fat intake. So again low in fat when compared to other similar internet bread pudding recipes.
- How many calories are in bread and butter pudding? This one has 290 calories per serving. Excluding any accompaniment like ice cream.
- Can you freeze this pudding? Yes. It can be easily frozen and I have then reheated it in the microwave. It still works as a pudding but I would definitely recommend that you serve it fresh if you can.
For This Bread And Butter Pudding Recipe You May Need….
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- Baking dish
- Measuring spoons
- Kitchen scale
- Measuring jug
- Pyrex mixing glass bowl
- Wooden spoon
- Chopping board
- Kitchen knives
This is the baking dish I use. As you can see it’s relatively inexpensive and its perfect for akk sorts of baked recipes.
It’s a great low cost but good quality baking and roasting dish.
It’s perfect for lasagne, side dishes and desserts. It’s dishwasher, freezer and oven safe too.
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Chocolate Chip and Vanilla Bread and Butter Pudding Recipe
If I have time I sometimes make my own white bread for this bread pudding. Using my Homemade Wholemeal Bread and Rolls recipe.
Should you choose to do that too, just substitute the all the flours with 500g strong white bread flour.
Otherwise to keep it simple just buy a loaf of thick white bread!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Chocolate Chip and Vanilla Bread and Butter Pudding
- 500 ml whole milk
- Vanilla pod.
- 25 g caster sugar
- 1 egg
- 20 g corn flour mixed with 2 tbsp. cold water.
- 6 slices of thick white bread crusts removed
- 2 tbsp unsalted butter
- 100 g milk chocolate chips
- Pour the milk into a saucepan. Split the vanilla pod. Add the vanilla pod seeds and the whole pod to the milk. Heat the mixture, stirring constantly with a wooden spoon and bring the milk to a simmer over a gentle heat. Do not allow to boil. Then remove the saucepan from the heat and cover it with a plate for 30 minutes.
- In a separate bowl whisk the sugar and egg together. Then pour the cooled vanilla milk mixture into the bowl, whisk together with the sugar and egg, and then strain the liquid through a sieve back to the saucepan and heat very gently, stirring constantly.
- Add the corn flour and stir the mixture constantly until it thickens and coats the back of the wooden spoon. Set aside to cool.
- Butter the bread and place one layer of bread, buttered side up in a buttered dish and then sprinkle half of the milk chocolate chips evenly over the bread layer.
- Once the custard has completely cooled pour a little into the dish, just enough to cover the layer of bread and chocolate chips.
- Add the next layer of bread, and pour over the remaining cooled custard and sprinkle with the remaining chocolate chips.
- Leave in fridge uncovered for 2 hours.
- Pre-heat the oven to 170C Fan. Place a thick layer of newspaper in the bottom of a roasting tin. Place the pudding dish on top of the newspaper and pour in enough room temperature water, into the roasting tin, to come half way up the outside of the pudding dish.
- Bake for 50 – 60 minutes until golden brown on top.
- Serve warm topped with a dollop of vanilla ice cream.