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.