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.
I seldom follow the simple way. So things can sometimes take a little bit 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!
Bread and butter pudding is just one of those classic recipes that never seems to grow old.
A lot of fancy restaurants nowadays are just adding their own twists to the original traditional bread and butter pudding and selling it for a whole lot of money.
That's exactly what was done with this delicious dessert at our wedding but we didn't mind and it was well worth the money.
Plus our guests from all round the world not just the United Kingdom loved it.
Many of them couldn't believe what an easy dessert it was to make and with such simple ingredients once I had explained it to them.
Another reason for recreating this simple bread and butter pudding recipe was a request I got for my guests to be able to add this to their list of easy recipes to make at home.
I was very happy to oblige and I hope you enjoy it too!
Jump to:
Ingredients
- Whole Milk
- Vanilla Pod
- Caster Sugar
- Egg
- Corn Flour
- Thick White Bread Slices
- Unsalted Butter
- Milk Chocolate Chips
See recipe card for quantities.
Substitutions
- Whole Milk - you can use semi skimmed milk but not skimmed.
- Vanilla Pod - you could use vanilla extract instead. It's not as good though.
- Caster Sugar
- Egg - I use a large free range egg. Any kind of large eggs will do.
- Corn Flour - you could use plain flour instead.
- Thick White Bread Slices - see FAQ's for what type of bread you could use.
- Unsalted Butter
- Milk Chocolate Chips - you could use a chopped up chocolate bar. You could also substitute with dried fruit instead like golden raisins.
How To Make Bread And Butter Pudding
Detailed instructions are the printable recipe card below. But here is a step by step guide of how to make an old fashioned bread and butter pudding with no cream:
- Pour the milk into a small 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 small bowl whisk the sugar and egg together. Then pour the cooled warm 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 like a custard mixture. Set aside to cool.
- Butter the bread and place one layer of bread, buttered side up in a buttered ovenproof dish on the bottom of the dish and then sprinkle half of the milk chocolate chips evenly over the bread layer.
- Once the custard sauce has completely cooled pour a little into the dish, just enough to cover the layer of bread and chocolate chips.
- Next use the rest of the buttered bread to add the next layer and pour over the remaining cooled custard to the top of the bread layer and sprinkle with the remaining chocolate chips.
- Leave in fridge uncovered for 2 hours. This allows the layers of bread to absorb the flavours.
- Pre-heat the oven to 170C Fan. Place a thick layer of newspaper in the bottom of a deep 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 sides of the baking dish.
- Bake for 50 – 60 minutes until golden brown on top.
- Serve warm topped with a dollop of vanilla ice cream. Or you could top with a little whipped cream or Crème Fraîche.
FAQ's
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 whole 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.
- Can I make my own bread for this bread and butter pudding recipe? Yes. 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 all the flours with 500g strong white bread flour. Otherwise to keep it simple just buy a loaf of thick white bread!
- Why have you not added cream to this recipe? This is a bread and butter pudding with no cream. The basic traditional bread and butter pudding recipe is made using only milk. Although many modern recipes use double cream / heavy cream, I have stuck to the original recipe.
- What is the best bread for bread and butter pudding? Bread pudding was originally a great way to use up stale bread particularly plain white bread rather than fresh bread so that is the best to use. However just about any bread will work sourdough, brioche even gluten free. As long as the bread is stale but not rock hard.
Equipment
For This Bread And Butter Pudding Recipe You May Need….
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
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Equipment
- Baking dish
- Saucepans
- Measuring spoons
- Kitchen scale
- Measuring jug
- Pyrex mixing glass bowl
- Whisk
- 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 all 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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More Delicious Puddings For You To Enjoy
📋 Chocolate Chip and Vanilla Bread and Butter Pudding Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- 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 tablespoon unsalted butter
- 100 g milk chocolate chips
Instructions
- 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.
Notes
Nutrition
Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
Rate The Recipe
If you’ve made this choc chip bread and butter pudding, or any other recipes on Neil's Healthy Meals, then please let me know.
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! 🙂
alifemoment
This pudding looks delicious! 🙂
neil@neilshealthymeals.com
Thank you for your comment. 🙂
alifemoment
you're welcome 🙂
Suri
This was truly amazing! I substituted the bread with all butter croissants and it was to die for!!
neil@neilshealthymeals.com
Oh that sounds absolutely divine Suri! 🙂
Lynne and I love this recipe because it's what we had on our wedding night, as the pudding. I'm so glad it worked out so well for you too!
Thanks so much for taking the time to comment. 😀
Eileen
Hi
I do not have vanilla pod. Can I use vanilla essence instead? If so, how much of it?
Thank you
Eileen
Neil
Hi Eileen. No you need a vanilla pod for this recipe. I've never made it with anything but a vanilla pod so I can't comment otherwise.
Jennifer Radison
Thanks for updating the recipe Neil to say that it's OK to use vanilla extract instead. I couldn't get a vanilla pod so I had to use vanilla extract and it honestly came out fine. Although I do still recommend using a vanilla pod if you can. I just couldn't get one anywhere!!
Neil
You're welcome Jennifer and thanks for writting to me to let me know that vanilla extract does work. The recipe was long overdue an update anyway so I updated it and added that it's fine to use vanilla extract. Thanks again for making the recipe too and also for rating it! Take Care!