Maltese Bread Pudding Using Up Stale Bread
Transform your leftover stale bread into a luscious, heartwarming dessert with this traditional Maltese Bread Pudding recipe. Infused with rich cocoa, zesty lemon, and warm cinnamon, this pudding is a delightful symphony of flavors and textures. Loaded with succulent dried fruits and crunchy nuts, it balances sweetness and nuttiness in every bite. Soaked bread is transformed into a soft, custard-like base, thanks to creamy milk, whisked eggs, and a touch of melted butter. Perfect for cozy family gatherings or as a sustainable treat, this easy-to-make, oven-baked dessert is served warm or at room temperature, and pairs beautifully with a drizzle of cream or a scoop of vanilla ice cream. A must-try for those looking to reduce food waste while indulging in a taste of Malta’s culinary heritage!
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Recipe Information
Ingredients
- 400 g stale bread
- 500 ml milk
- 2 eggs
- 100 g sugar
- 50 g unsalted butter (melted)
- 2 tbsp cocoa powder
- 100 g mixed dried fruits (e.g., raisins, sultanas, or currants)
- 50 g chopped walnuts or almonds (optional)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 pinch of salt
Instructions
Preheat your oven to 180°C (350°F) and grease a medium-sized baking dish.
Tear the stale bread into small pieces and place them in a large bowl.
Heat the milk in a saucepan over medium heat until warm, but not boiling. Pour the warm milk over the bread pieces and let it soak for 10 minutes, until the bread softens completely.
Mash the soaked bread with a fork or potato masher until it forms a lumpy mixture.
In a separate bowl, whisk together the eggs, sugar, and melted butter. Add them to the mashed bread mixture and stir well to combine.
Fold in the cocoa powder, mixed dried fruits, chopped nuts (if using), lemon zest, vanilla extract, cinnamon, and a pinch of salt. Mix until all ingredients are evenly distributed.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Bake in the preheated oven for 40-45 minutes, or until the top is set and golden brown.
Remove from the oven and let the bread pudding cool slightly before slicing.
Serve warm or at room temperature, optionally with a drizzle of cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 413.3 g | 150% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 212.9 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 1426 mg | 110% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2564 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
