Joanna’s amazing Maltese Bread Pudding
by eat in my kitchen
Fruity, sticky and juicy, that’s what comes to my mind when I think of Joanna Bonnici’s Maltese Bread Pudding. I loved its richness, stuffed with sweet Mediterranean flavours, like tangerine and orange, the bread mixture enhanced by the aromas of nutmeg, vanilla, cinnamon, coconut and whiskey. I got hooked on it after the first bite and couldn’t stop cutting piece after piece off this cakey juiciness!
When I met Joanna at her house a few days ago for the meet in your kitchen feature, I was so excited to see her, but I must admit that I had been looking forward to trying her famous pudding for days! Her kind and welcoming character, her big smile made me feel at home straight away. We sat down in her garden, enjoyed a cup of coffee and a slice of her pudding for breakfast and it felt like we had known each other for years! She made us feel so comfortable that, when I finished the first slice of this wonderful sweet, I didn’t feel shy to ask for another one!
When I got home I shared another piece with my Maltese Mama Jenny, a true bread pudding connoisseur. We sat down together in her kitchen, prepared for our sweet tasting. Jenny could only agree, she said it was the best Maltese bread pudding that she had ever tasted!
Maltese Bread Pudding
stale rolls or Panini, torn into bite sized chunks, 6 (about 500g / 17 1/2oz)
fresh milk 1l / 4 1/4 cups
mixed fruit 250g / 9 ounces
orange, juice and zest, 1
desiccated coconut 3 tablespoons
dates, chopped, 100g / 3.5 ounces
apricot jam or marmalade (or whatever there is in the pantry) 2 tablespoons
sugar 3 tablespoons
cocoa powder 2 tablespoons
a pinch of nutmeg
a pinch of vanilla
a pinch of cinnamon
tangerine zest 1 teaspoon
amaretto di Saronno (or whiskey) 2 tablespoons
Mix the milk, orange juice, vanilla, amaretto and marmalade. Combine the remaining ingredients in a large bowl and add the milk-orange mixture. Mix with your fingers and let it soak for an hour.
Set the oven to 180°C / 355°F and line a 23 x 28 x 4cm / 9 x 11 x 1 1/2″ baking dish with parchment paper.
Fill the pudding mixture into the lined baking dish and bake in the oven until the top of the pudding is firm and springy. Insert a skewer to check if the pudding is done.
May be served with warm custard or on its own with a cup of tea.
We liked this recipe so much, I made it again, for the second time this month,it is amazing! I used small off fresh maltese bread and used fresh pressed orange juice, also added some dried figs. It is the only pudina recipe that I ever used without eggs.Tangarine zest and juice are a must. Proset Joanna and Meike!
Merry Christmas! Thank you so much, I’m glad you enjoyed it. Joanna’s pudina is my favourite one. All the best for the New Year!
Can I use pantatoni bread to make the Maltese bread pudding.
Dear Frances, do you mean panettone? I never tried it, but it should work. It will make the pudina softer and sweeter, which isn’t necessarily a bad thing. Just make sure that the panettone is stale. As panettone is lighter than Maltese bread, you might need to use a little more of it. Enjoy! Meike
Thank you so much for answering me. I received the panettone as a Christmas gift I haven’t made the puddina yet, but I will let you know how it turns out . I have. A 2 pound loaf that I want to use. Thank you again also your puddina looks amazing. I hope my turns how half as good as yours.
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