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    Home » Dessert recipes

    By Emily Leary. Last updated May 20, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Malt loaf bread and butter pudding

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    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.

    Malt loaf bread and butter pudding on a white plate with the main dish in the background.

    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.

    Malt loaf bread and butter pudding on a white plate topped with cream and a spoon on the side.

    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

    • 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).

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

    Separate the malt loaf into slices.

    slices of malt loaf laid out on a wooden chopping board.

    Butter generously.

    generously buttered malt loaf slices on a wooden chopping board.

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

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

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

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

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

    buttered malt loaf layers in a baking tin topped with chocolate chips.

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

    buttered malt loaf layers in a baking tin topped with chocolate chips and custard.

    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.

    baked Malt loaf bread and butter pudding

    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.

    Malt loaf bread and butter pudding on a white plate with a spoon on the side.

    Print this malt loaf bread and butter pudding recipe

    Print Recipe
    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.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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    1. Susan Mann says

      October 24, 2012 at 10:11 pm

      ooh that looks yummy x

      Reply

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    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

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