Chocolates chip and vanilla bread and butter pudding is merely delicious chocolate pudding heaven! It’s loaf of bread and butter pudding with an indulgent twist and it’s really pretty easy to make too!

And lastly perfected after nearly annually of trying out various variations!
Lady Lynne and I had this delicious chocolate chip and vanilla bread and quiche Bacon queso butter pudding at our wedding ceremony, just under a year ago, and our guests raved about any of it. It’s another recipe I’ve been obsessed with getting ideal. I finally got the taste and texture ideal last weekend.
Why did you not just ask the chef for the recipe” I hear you ask? Well that would be the simple way. But with me, I’m scared, I love to find stuff 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 help to make my own white breads for this chocolates chip and vanilla loaf of bread and butter pudding, following my Homemade Wholemeal Bread and Rolls formula, and rather than the 3 different flours, you just use 500g strong white breads flour. Otherwise I just buy a loaf of thick white bread.
Chocolates Chip and Vanilla Bread and Butter Pudding
The original bread and butter pudding is brought up to date in this wickedly indulgent variation!.
6 slices of thick white breads, crusts removed
2 tbsp. unsalted butter
100g milk delicious chocolate chips
Pour the dairy right into a saucepan. Divide the vanilla pod. Add the vanilla pod seeds and the complete pod towards the milk. Heat the mix, stirring constantly using a solid wood spoon and provide the dairy to some simmer over a soft heat. Do not allow to boil. Then remove the saucepan from the heat and cover it having a plate for thirty minutes.
In a separate bowl whisk the sugar and egg together. Then put the cooled vanilla milk mixture in to the bowl, whisk together with the sugar and egg, and strain the water by way of a sieve back to the saucepan and high temperature very carefully, stirring constantly.
Add the corn flour and stir the mixture constantly until it thickens and jackets the back of the wooden spoon. Set aside to awesome.
Butter the breads and place one layer of bread, buttered part up in a buttered dish and sprinkle half of the milk chocolate chips evenly over the loaf of bread layer.
After the custard has completely cooled pour a little in to the dish, just enough to protect the layer of loaf of bread and chocolate potato chips.
Add the next layer of bread, and pour over the staying cooled custard and sprinkle with the rest of the chocolate chips.
Leave in refrigerator uncovered for 2 hours.
Pre-heat the oven to 170C Fan. Place a dense layer of paper in underneath of the roasting tin. Place the pudding dish on top of the paper and pour in enough room temperature water, in to the roasting tin, to come half way up the outside from the pudding dish.
Bake for 50 – 60 moments until golden dark brown on top.
Serve warm topped using a dollop of vanilla glaciers cream.
Can be easily frozen and reheated.
All my recipes and conversions to U.S. measuring units can be found at my yummly page.
We did actually try 3 different pudding recipes before settling on this one, which was the ultimate one we tried.
It was honestly the best chocolate chip and vanilla breads and butter pudding we’d ever had!
I’d want to hear any responses from you in the event that you make this ruler of bread and butter puddings.
Monitor what you say though as obviously Lynne and We are biased, with it being our wedding ceremony pudding! 🙂
Lynne and I really like this formula because it’s what we had on our wedding ceremony night, because the pudding. I’m so happy it worked out so well for you personally too!
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