Citrus Bread Pudding With Malta Fruit Compote


I love the citrus flavor of orange or in this case the Malta fruit in this rather heavy and rich bread and butter pudding. The compote as topping is just right to balance the mild sweetness of the pudding. I love to eat it warm with a mug of black sugarless home brewed coffee. A perfect dessert.

Since childhood bread pudding has been one of my favorites. Be it the simple bread cooked in milk on a gas stove with a little sugar and nutmeg or cinnamon or something more elaborate baked in oven. I can eat this anytime anywhere.

I sometimes layer orange.Malta wedges  along with the buttered bread to make it even richer but here we will just use the zest in the pudding and top it with the compote. One can grill the fruit before layering for that burnt orange taste which is yum.  I also make chunky marmalade sandwiches instead of using fresh fruit and it turns out just as amazing.

This is a simple classic recipe and I have used one day old white bread here. An ultimate comfort food. raisins soaked in Cointreau or brandy makes it a little more adventurous.

Ingredients :

Bread ( one day old ) – 6 Slices

Full Fat Milk –  2 Cups

Condensed Sweetened Milk – 1/2 tin (Milkmade)

Orange/Malta Zest –  2 Tablespoons

Cointreau / Brandy or Rum – 1-2 tablespoon

Eggs 2  Large

Butter –  50 gm ( for spreading)

Seedless Raisins / Sultanas – 50 gm

Cinnamon Stick – 1 inch

Steps :

Put the raisins/sultanas in a saucepan and pour the Cointreau / orange juice or the preferred liquor and simmer for 5 minutes. Remove from heat and keep aside.

In another heavy bottom pan boil milk and condensed milk  mixture. Add cinnamon stick and orange zest to it. Let it simmer on low heat  for 10 minutes so the flavors get incorporated.

Turn off the heat, cover and set aside.

I do not trim the edges of the bread but you can.

Preheat the oven to 180 degrees C/ 350 Degrees F. Place a bigger tin than the one you are using to bake pudding inside the oven to warm.

Grease a 12×9 inch baking dish. Mine was a little smaller but you should have one slightly bigger so that there is enough space for the pudding to rise.

Toast the bread slices lightly. This is my way as I find toasting gives a great flavor to the pudding. You can use them plain too.

Butter each bread slice and cut them into triangles.

In a large bowl beat the eggs. Add the infused milk  and a 2-3 tablespoons of the fresh malta juice into it and beat again till everything is combined properly. Remove the cinnamon stick. You can use powder too (1/4 teaspoon).

Layer the bread triangles, buttered side up, in the prepared baking dish. They should be slightly overlapping. Sprinkle the raisins and sultanas between the layers and pour the liquid and remaining raisins on top.

Sprinkle some more fresh orange zest on top.

Place the baking dish inside the warm bigger baking tin. Pour hot water carefully halfway till the smaller tin. Be very careful not to scald yourself or let water get  into the pudding.

Bake for 30-40 minutes or until the pudding is wobbly from inside and browned from top.

A tooth pick should come out mostly clean when inserted in the center.

Scoop out and serve it warm with the Malta/Orange compote on top.

You can also use dollop of crème fraîche if that suits your mood.

Tips : Thick sliced breads work wonderful in this pudding. You can make thick chunky marmalade sandwiches and omit compote or layer fresh orange/ malta  wedges bweteen the bread layers.

Heat up a little marmalade over water bath and brush it over the top of the pudding for that orange glaze.

Explore all the possibilities and be innovative wit hthis classic rich bread and butter pudding.

I do not use too many spices or vanilla as the natural flavors get masked.












Thursday Photo Theme :Food

The theme for this Thursday is “FOOD” (Farmers Market, Vegetables, Meat, Cooking, Restaurant,…)

Street food has a rich history in India and Delhi   has no dearth of sumptuous options as far as street food is concerned. The traditional Khomchewalas( street vendors ) are a favorite with the food loving Delhi. Although now a days many of the delicious stuff that was once sold in pattals( bowls made of dry leaves) is now sold in trendy eating joints garnished and presented with a flair in plates still the mouth watering taste remains the same.

The foodies enjoy  myriad of culinary traditions of street foods that are dated back to Mughal era.

There are joints famous for specific dishes like golguppas, chaat, bhel puri, Pateelewale matar, roasted sweet potato, spicy fruit chaat , you name it  Delhi has it all.

Old Delhi is The Place for these delicacies but one can find equally tempting street food all over Delhi.

Hot Jalebees, gulab jamuns and Samosas, chole bhature  and a recent addition of momos and steamed American corn.  :p Yummy . I know you have a drool pool near you 😀

Aaloo Tikki , samosas and aalloo chat

Isn’t this winterlicious 🙂 On cold winter evenings these chaatwalas are the meeting places for all street food lovers. Calorie conscious

too for one time indulge and sell their soul to the devil to eat this sinful stuff.

Gol Guppas and chaat

For those who want to sit and enjoy in more hygienic conditions , the Sweet shops and small restaurants offer the same street delights but the fun is to eat straight from the street vendor on the street. How many Agree ? 😀

Pav- Bhajji

ummmmm I still have the taste of this gorgeous pav-bhaji with butter melting and filling the spicy vegetable. Nothing could be more comforting than the cuisine of India .

Now let me tell you some famous places to check out  if you are in the capital.

Jalebis at Dariba Kalan corner, rabri faluda at Gianis, Fathepuri, lassi at Naya Bans, chaat near Bank of India (Daryaganj) and paranthas of paranthe wali gali in Chandini Chowk, Samosas at Panchkuain Road, Bhaturas in Paharganj, chaat at UPSC, Khan Chacha’s Kabaab  at Khan market etc. The list is endless. you got to explore the city to find the right place.

So come to Delhi if you love food and just indulge.