Maltese Bread Pudding Recipe with Citrus and Spice

Maltese bread pudding, often called pudina tal-ħobż, is a baked pudding made by soaking stale bread with milk, then enriching it with cocoa, dried fruit, citrus, nuts, and warm spices. This version has a soft, custardy middle and a lightly crisp top; Maltese households have their own variations, so the mix-ins can be adjusted to suit what you have.

Ingredients

1 lb (450 g) stale white bread, crusts included; use a firm country loaf or crusty loaf if Maltese bread is unavailable
2 cups (480 ml) whole milk
4 tbsp (57 g) unsalted butter, melted, plus a little for greasing the pan
2 large eggs
½ cup (100 g) granulated sugar
⅓ cup (30 g) unsweetened cocoa powder
¾ cup (110 g) raisins or sultanas
½ cup (80 g) chopped pitted dates
⅓ cup (55 g) chopped candied citrus peel
½ cup (55 g) chopped almonds
Finely grated zest of 1 orange, about 2 tsp
1 tsp (2 g) ground cinnamon
¼ tsp (0.5 g) ground cloves
1 tsp (5 ml) vanilla extract
¼ tsp (1.5 g) fine salt

Instructions

Prepare the bread and pan. If the bread is fresh rather than stale, cut or tear it into rough 1-inch (2.5 cm) pieces and spread them on a baking sheet. Dry in a 250°F (120°C) oven for 15–20 minutes, then cool; this is only to remove excess moisture, not to toast it deeply. For already dry bread, simply tear it into a large bowl. Butter a 9-by-13-inch (23-by-33 cm) baking dish. The pieces do not need to be perfectly even, but smaller pieces help the mixture soften consistently.
Soak the bread. Warm the milk until just lukewarm, either in a small saucepan or in short bursts in the microwave. Pour it over the bread and gently press the pieces down so they absorb the liquid. Leave for 30 minutes, stirring and pressing once or twice. The bread should become thoroughly soft, with no hard, dry centers. If it still feels firm after the soak, give it a few more minutes before adding the remaining ingredients.
Heat the oven and prepare the fruit. During the soak, preheat the oven to 350°F (175°C). If your raisins or dates are very dry, cover them with hot water for 5 minutes, then drain them well and pat dry; this optional step plumps them without adding extra liquid to the pudding. Chop the dates and almonds, and finely grate the orange zest, taking care to avoid the bitter white pith.
Mix the pudding base. In a separate bowl, whisk the eggs with the sugar, cocoa, melted butter, cinnamon, cloves, vanilla, and salt until the cocoa is evenly blended and there are no large dry clumps. Stir in the orange zest. Pour this mixture over the soaked bread and fold gently until it is distributed throughout. The mixture should be moist and thick rather than pourable. Add the raisins, dates, candied peel, and almonds, then fold again so each scoop will contain a mix of fruit and nuts.
Fill the dish. Transfer the mixture to the buttered baking dish. Spread it into an even layer and lightly press it down with the back of a spoon so there are no large air pockets. Do not compress it into a dense paste; a little unevenness gives the finished pudding a pleasing contrast between soft interior and browned edges. If a few pieces of fruit or nuts are sitting on top, tuck them in gently so they do not scorch.
Bake until set. Bake uncovered for about 55 minutes. The top should look dry and lightly browned, and the center should feel set rather than slosh when the dish is nudged. Because this pudding contains eggs, check the center with a food thermometer: the USDA FSIS safe minimum for egg dishes is 160°F (71°C). Insert the thermometer into the middle without touching the bottom of the dish. If the top is browning too quickly before the center reaches temperature, loosely cover it with foil and continue baking in 5-minute increments.
Cool before cutting. Set the dish on a heatproof surface and let the pudding cool for 20 minutes before serving. This short rest allows the custard to settle and makes portions easier to lift. It will remain soft and moist; it is not meant to have the dry, cake-like crumb of a loaf cake.

Tips

Choose bread with structure. A firm white loaf, crusty country bread, or day-old Maltese bread works better than very soft sandwich bread, which can turn gluey. If the bread is fresh, dry it briefly as directed rather than leaving it out uncovered for hours.
Adjust for the bread’s dryness. Different loaves absorb different amounts of milk. After the 30-minute soak, if the mixture still has hard pieces, add milk 1 tablespoon (15 ml) at a time and wait a few minutes. If there is a pool of milk at the bottom, wait and press the bread again before adding the egg mixture.
Keep the fruit from drying out. Plumping particularly dry raisins or dates is optional, but drain them thoroughly. Extra soaking water can make the pudding wet in the middle, so do not pour it into the dish.
Make it nut-free if needed. Omit the almonds and add an equal amount of extra raisins, dates, or chopped dried apricots. The texture will be less crunchy, but the pudding will still hold together. For a dairy-free version, use an unsweetened plant-based milk and a suitable dairy-free baking fat; the flavor will be a little less rich.

Serving Suggestions

Serve the pudding warm or at room temperature, cut into squares with a wide spatula. It is rich enough to enjoy on its own, especially when the edges are freshly baked and a little crisp. For a more dessert-like serving, add a spoonful of softly whipped cream, vanilla ice cream, or thick plain yogurt. A light dusting of cocoa or icing sugar is optional; avoid adding much sweetness if the dried fruit and candied peel are already sweet.

For a relaxed tea or coffee table, cut smaller squares and serve them alongside strong coffee or black tea. If serving after a substantial meal, let the pudding cool longer so it slices neatly and offer fruit or unsweetened yogurt rather than a heavy sauce. The flavors of cocoa, orange, cinnamon, and dried fruit are pronounced, so simple accompaniments tend to work best.

Variations

Use the dried fruit you have. Keep the total amount of raisins, dates, and candied peel close to the recipe’s combined quantity, then swap in chopped dried figs, apricots, or currants. Figs add a seedier texture, while apricots bring a tangier note. If you leave out candied peel, add a little extra orange zest for citrus aroma, though the result will be less sweet and chewy.

Change the nuts or leave them out. Chopped hazelnuts or walnuts can replace the almonds in the same quantity. Toasting them first for a few minutes in a dry pan brings out their flavor, but let them cool before adding them. For a nut-free pudding, use extra dried fruit or leave the nuts out without replacing them.

Make the citrus more prominent. Add a little finely grated lemon zest along with the orange, or use lemon in place of orange. Keep the total zest to about 1 tablespoon so it brightens the cocoa and fruit without making the pudding taste bitter. Candied peel is a traditional-style ingredient in many versions, but if it is hard to find, finely chopped dried apricot or extra raisins are practical alternatives; they make the pudding fruitier and less sharply citrusy.

Use a different bread. A mild whole-wheat loaf gives a heartier, slightly nuttier flavor, while brioche creates a richer and softer pudding. Since enriched or very soft breads can absorb liquid differently, check the consistency after soaking and add milk only if the bread still has dry centers. Avoid strongly flavored sourdough unless you want its tang to stand out against the cocoa and fruit.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of baking. Cover the dish or transfer portions to an airtight container; the pudding keeps for 3–4 days in the refrigerator. For easier reheating, cut it into portions once cool, then cover them so the surface does not dry out. Do not leave the pudding at room temperature overnight, since it contains milk and eggs.

Reheat individual portions in the microwave in short bursts, or warm a covered baking dish in a 325°F (165°C) oven until hot throughout. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Add a teaspoon of milk to a portion before reheating if it seems dry. You can also freeze tightly wrapped portions for up to 2 months for best quality; thaw them overnight in the refrigerator and reheat to 165°F (74°C). The texture may be a little softer after freezing, but the flavor holds well.

Frequently Asked Questions

Can I make Maltese bread pudding with fresh bread?
Yes. Tear it into pieces and dry it in a low oven as described in the first step. Fresh, soft bread holds more moisture, so drying it first helps it absorb the milk without turning pasty. Do not brown it heavily; the goal is a dry surface, not crunchy croutons.

Why is my bread pudding wet in the middle?
It may need more baking time, or the bread may not have absorbed the milk evenly. Check that the center reaches 160°F (71°C), the safe minimum temperature for egg dishes, and bake in short increments if it has not. A very deep or crowded dish can also slow baking; spreading the mixture evenly in the recommended 9-by-13-inch pan helps the center cook at the same pace as the edges.

Can I prepare it ahead?
You can assemble the mixture and refrigerate it, covered, for up to 8 hours before baking. Since the bread will continue absorbing liquid while chilled, check it before baking and add a small splash of milk only if it looks dry. Let the cold dish sit out briefly while the oven heats, but do not leave the egg-and-milk mixture at room temperature for more than 2 hours. Baking time may increase slightly; use the center temperature and set appearance rather than the clock alone.

Do I have to use cocoa powder?
No. Cocoa gives this version a deeper, chocolate-like flavor that balances the dried fruit and citrus. You can omit it for a lighter-colored pudding, but it will taste less rich and slightly sweeter by comparison. Do not replace the cocoa with an equal volume of melted chocolate, which adds fat and moisture and changes the setting.

How do I know when it is done without drying it out?
Look for a lightly browned top and a center that no longer moves like liquid when the dish is gently nudged, then confirm 160°F (71°C) in the middle with a food thermometer. Pull it from the oven once it reaches that temperature; continued baking can make the edges firm and dry. The pudding will settle as it cools for 20 minutes, so it does not need to look as firm as a cake while still in the oven.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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