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