Chocolate chip and vanilla bread and butter pudding is just chocolate pudding heaven! It’s bread and butter pudding with an indulgent twist and it’s pretty simple to make too!
And finally perfected after nearly a year of trying out various variations!
Lady Lynne and I had this chocolate chip and vanilla bread and butter pudding at our wedding, just under a year ago, and our guests raved about it. It’s another recipe I’ve been obsessed with getting perfect. 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 with me, I’m afraid, I like to find things out for myself, and seldom follow the simple way, which sometimes takes a while.
I suppose I just like challenges!
If I have time I sometimes make my own white bread for this chocolate chip and vanilla bread and butter pudding, following my Homemade Wholemeal Bread and Rolls recipe, and instead of the 3 different flours, you just use 500g strong white bread flour. Otherwise I just buy a loaf of thick white bread.
- 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.
Can be easily frozen and reheated.
We did actually try 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 chocolate chip and vanilla bread and butter pudding we had ever had!
I’d love to hear any feedback from you if you make this king of bread and butter puddings.
Watch what you say though as obviously Lynne and I are biased, with it being our wedding pudding! 🙂
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