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Pudina tal-Ħobż (Maltese Bread Pudding)

A traditional Maltese bread pudding made with stale bread, cocoa, citrus, spices, dried fruit, and nuts. Frugal, rich, and deeply nostalgic.

A traditional Maltese bread pudding made with stale bread, cocoa, citrus, spices, dried fruit, and nuts. Frugal, rich, and deeply nostalgic.

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Prep20 minsCook60 minsServes8DifficultyMedium
Watercolour illustration of dark Maltese bread-pudding squares with raisins, walnuts and citrus.

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Maltese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

Ingredient notes & swaps

  • Use plain day-old crusty bread if Maltese bread is unavailable; very soft enriched sandwich bread absorbs milk differently, so add it gradually. Mixed spice is a sweet baking blend, not the single spice allspice. Sultanas may be labelled golden raisins. The baking guide explains these names.

The recipe

Pudina tal-Ħobż (Maltese Bread Pudding)

20 min prep60 min cook80 min total8–10 people
Scale:

Ingredients

Ingredients

Method

  1. 1

    Soak the bread: Place the torn bread in a large bowl and pour over the milk. Leave for 20-30 minutes until very soft.

  2. 2

    Mix: Mash the soaked bread with a fork or your hands until mostly smooth but still rustic. Stir in the sugar, eggs, cocoa, dried fruit, nuts, citrus zest, mixed spice, vanilla, melted butter, and salt.

  3. 3

    Prepare the tin: Preheat the oven to 180°C (fan 170°C). Grease and line a medium baking dish.

  4. 4

    Bake: Spoon the mixture into the dish and smooth the top. Bake for 55-60 minutes until set and slightly firm on top.

  5. 5

    Cool: Leave to cool before cutting into squares.

Pudina tal-Ħobż is a classic Maltese bread pudding made to use up stale bread. Cocoa, citrus zest, spices, dried fruit, and nuts turn simple leftovers into a dense, fragrant sweet that many Maltese families remember from childhood.

Ingredient Substitutions Outside Malta

Use plain day-old crusty bread if Maltese bread is unavailable; very soft enriched sandwich bread absorbs milk differently, so add it gradually. Mixed spice is a sweet baking blend, not the single spice allspice. Sultanas may be labelled golden raisins. The baking guide explains these names.

Serving Suggestions

  • Serve in squares at room temperature
  • Pair with tea or coffee
  • Dust lightly with icing sugar if desired
  • Good as an afternoon snack or simple dessert

Traditional Notes & Tips

  • Stale crusty bread gives the best texture
  • The pudding should be moist and dense, not cake-like
  • Families vary the fruit and nuts depending on what is available
  • Some versions add a splash of rum or brandy
  • It keeps well for several days in an airtight container

Recipe adapted from Maltese Recipes.

Storage

No specific storage guidance is provided in the source recipe.

Freezing

Check the recipe notes for any dish-specific freezing guidance.

Reheating

Follow current food-safety guidance and reheat cooked food thoroughly where appropriate.

Keep cooking

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