Malt loaf bread and butter pudding

This malt loaf bread and butter pudding is made with buttered malt loaf slices, layered with chocolate chips, bathed in custard and baked to gooey, chewy perfection.

It was Pippa of A Mother's Ramblings who originally tipped me off that malt loaf is amazing in bread and butter pudding, way back in 2012. She wasn't wrong - it's really quite an exceptionally delicious, gooey pudding.

To make my malt loaf bread and butter pudding, you'll start with a couple of malt loaves, dividing them into slices and buttering generously.

You'll then pile the malty, buttery slices into a tin with a scattering of milk chocolate chunks between each layer.

Finally, you'll make a really simple custard by whisking milk and cream together with vanilla extract, eggs and sugar.

You'll pour it into a tin and bake your malt loaf bread and butter pudding in the oven for one hour until a stunning custard forms and the malt loaf turns gooey inside and crisp on top. Stunning.

Here's the full recipe for my malt loaf bread and butter pudding. Enjoy!

Ingredients

Equipment

Instructions

Preheat the oven to 180C (160C fan).

Generously grease your 20cm (8 inch) square tin.

Separate the malt loaf into slices.

Butter generously.

Put the milk, cream, vanilla extract, eggs and sugar in a large bowl.

Whisk together to make your custard. Set aside for now.

Layer the malt loaf up in the tin with a scattering of chocolate chunks between each layer.

Pour the custard into the tin, all over the malt loaf. 

Bake your malt loaf bread and butter pudding for 1 hour until golden, puffed up and gooey with a set custard. If it starts to catch on top, you can cover loosely with foil.

This gooey, chewy, sweet and sticky dessert is great on its own, but for an extra indulgent treat, serve your malt loaf bread and butter pudding with cream or ice cream.

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5 from 1 vote

Malt Loaf Bread and Butter Pudding

This malt loaf bread and butter pudding is made with buttered malt loaf slices, layered with chocolate chips, bathed in custard and baked to gooey, chewy perfection.

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Desserts and sweet treats

Cuisine: British

Diet: Vegetarian

Servings: 8 servings

Author: Emily Leary

Ingredients

• 580 g (20 oz) sliced malt loaf
• 70 g (5 tbsp) slightly salted butter softened, plus some to grease
• 450 ml (1¾ cups + 1 tbsp) whole milk
• 300 ml (1¼ cup) double cream (heavy cream)
• 4 tsp vanilla extract
• 3 medium free range eggs
• 45 g (¼ cup) white caster sugar (superfine sugar)
• 100 g (3.5 oz) milk chocolate chunks

Equipment

• Weighing scales
• Measuring spoons
• Measuring jug
• Large mixing bowl
• Whisk
• Butter knife
• Nonstick 20cm (8 inch) square tin

Instructions

• Preheat the oven to 180C (160C fan / 370F).
• Generously grease your 20cm (8 inch) square tin.
• Separate the malt loaf into slices and butter generously.
• Put the milk, cream, vanilla extract, eggs and sugar in a large bowl.
• Whisk together to make your custard. Set aside for now.
• Layer the malt loaf up in the tin with a scattering of chocolate chunks between each layer.
• Pour the custard into the tin, all over the malt loaf.
• Bake your malt loaf bread and butter pudding for 1 hour until golden, puffed up and gooey with a set custard. If it starts to catch on top, you can cover loosely with foil.

Video

Notes

This gooey, chewy, sweet and sticky dessert is great on its own, but for an extra indulgent treat, serve with cream or ice cream.

Nutrition

Calories: 342kcal | Carbohydrates: 17g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 127mg | Potassium: 167mg | Fiber: 1g | Sugar: 15g | Vitamin A: 950IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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