# Pudina tal-Ħobż (Maltese Bread Pudding)

Source: https://www.malteserecipes.com/recipes/pudina-tal-hobz/

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

Prep time: 20 minutes (plus soaking time)
Cook time: 1 hour
Servings: 8-10 people
Tags: dessert, bread, maltese-classic, traditional, frugal, cocoa, teatime



## Ingredients

Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).



- 500g stale Maltese bread, torn into pieces

- 600ml milk

- 150g sugar

- 2 eggs

- 3 tbsp cocoa powder

- 100g raisins or sultanas

- 75g chopped walnuts or almonds

- Zest of 1 orange

- Zest of 1 lemon

- 1 tsp mixed spice

- 1 tsp vanilla extract

- 2 tbsp melted butter

- Pinch salt


## Instructions

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

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. **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](/maltese-ingredients-abroad/#baking-ingredients-and-sweets) 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




## Explore the collections

- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)

- [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/)

- [Maltese desserts and sweets](https://www.malteserecipes.com/collections/maltese-desserts-and-sweets/)


## Serve with or cook next

- [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Bake a loaf whose stale leftovers can later go into pudding.

- [Torta tal-Marmurat (Maltese Marble Cake)](https://www.malteserecipes.com/recipes/torta-tal-marmurat/): Choose a chocolate-and-vanilla cake for another sliceable sweet.

- [Kafè Malti (Maltese Spiced Coffee)](https://www.malteserecipes.com/recipes/maltese-coffee/): Serve the rich bread pudding in small portions with coffee.