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.












No Frill Oven Baked Bread Pudding

Last few days my Laptop was in ICU 😀  and I was having withdrawal symptoms . The boys suggested baking and I decided to make a quick bread pudding.

This  is a very simple yet delicious pudding that can be eaten hot or cold as desired. A fabulous fragrance of nutmeg and raisins  and the aroma that fills your senses while it is cooking  is killing……hmmmm no wonder it is a hot favorite with us all.

I do not trim the edges but those  who don’t like them can trim the slices of bread and cut them in triangles or smaller squares.

Ingredients :

Bread slices – 8

Margarine or butter -30 grams

Full cream milk – 1 cup

Eggs – 2 large

Milkmaid or any condensed sweet milk – 1/2 tin ( 200 grams)

Nutmeg – 1 pinch

Raisins  – 1/2 cup ( coated in flour or they will burn )

Method :

Start by trimming the edges of the bread  or if you like them then just cut the bread in triangular pieces and butter them slightly on both sides.

Arrange the slices in a layer in an oven proof dish 8′ x 6″ is good enough.

Beat the eggs and blend together with milk, condensed milk and nutmeg.

Pour the mixture on the arranged slices of bread .

let the mixture get soaked properly. keep for five minutes  and then bake in moderately hot oven ( 160 degrees)  for 30 to 40 minutes or till the top becomes golden brown .

take out and if you can turn it over  do that and put it again for five to ten minutes for that extra golden glow on the other side  but if  you have impatient boys with bottomless pits as tummies then it will look like this after removing from oven 😀

Before I knew the pudding was out  in a box and brutally attacked . leaving behind something which resembled nothing that I know

This tastes wonderful and I am sure you will enjoy making it  as much as my kids enjoyed eating it ;D

Have fun . 😀 😀