(Image: http://cloud.foodista.com/content/images/62763c3c463f8f1c5278738b1b6f50d5438ef934_607x400.jpg)And finally perfected after nearly annually of trying out various variations! Female Lynne and We had this chocolates chip and vanilla breads and butter pudding at our wedding, just under this past year, and our guests raved about it. It's another almond cake recipe ground almonds I am obsessed with getting ideal. I finally got the taste and texture best last weekend. Why did you not simply ask the chef for the formula“ I hear you ask? Well that would be how. But with me, I'm afraid, I love to find items out for myself, and rarely follow how, which sometimes requires a while. I suppose I simply like challenges! If I have time I sometimes produce my very own white bread for this chocolate chip and vanilla loaf of bread and butter pudding, following my Homemade Wholemeal Bread and Rolls recipe, and rather than the 3 different flours, you merely use 500g strong white bread flour. Otherwise I simply buy a loaf of dense white breads. Chocolates Chip and Vanilla Breads and Butter Pudding The original bread and butter pudding is brought up to date within this wickedly indulgent variation!. 6 slices of thick white breads, crusts removed 2 tbsp. unsalted butter 100g milk chocolates chips Pour the dairy into a saucepan. Divide the vanilla pod. Add the vanilla pod seeds and the complete pod towards the milk. Heat the blend, stirring constantly using a solid wood spoon and bring the dairy to some simmer more than a gentle heat. Don't allow to boil. Then remove the saucepan from heat and cover it using a plate for thirty minutes. In a separate bowl whisk the sugar and egg collectively. Then put the cooled vanilla milk mixture into the dish, whisk alongside the sugar and egg, and then strain the water by way of a sieve back to the saucepan and high temperature very lightly, stirring constantly. Add the corn flour and mix the mixture constantly until it thickens and coats the back of the wooden spoon. Set aside to great. Butter the loaf of bread and place one layer of bread, buttered side up in a buttered dish and sprinkle half of the dairy chocolate chips equally over the breads layer. Once the custard has completely cooled pour just a little into the dish, just enough to protect the layer of breads and chocolate chips. Add the next layer of bread, and pour on 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 dense layer of paper in the bottom of the roasting tin. Place the pudding dish on top of the paper and put in enough space temperature water, in to the roasting tin, to arrive half method up the outside of the pudding dish. Bake for 50 - 60 a few minutes until golden brown on top. Serve warm topped having a dollop of vanilla ice cream. Could be easily frozen and reheated. All my recipes and conversions to U.S. calculating units can be found within my yummly page. We did actually try 3 different pudding quality recipes before buying this one, that was the ultimate one we tried. It had been honestly the best chocolate chip and vanilla loaf of bread and butter pudding we had ever had! I'd want to hear any feedback from you if you make this ruler of bread and butter puddings. Watch what you say though as obviously Lynne and I are biased, with it getting our wedding ceremony pudding! 🙂 Lynne and I love this formula because it's what we'd on our wedding ceremony night, as the pudding. I'm so pleased it exercised so well for you too! Thanks for visiting NeilsHealthyMeals!