Torta Di Pane (Rustic Bread Pudding Cake from Ticino

Recipe by Midwest Maven
READY IN: 1hr 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease a 10 inch round cake pan.
  • Heat oven to 400 degrees with rack in middle of oven.
  • Put the bread cubes in a food processor and pulse to make 1/8 inch crumbs.
  • Put crumbs in large mixing bowl with lemon zest.
  • Bring the milk to a simmer over medium heat and then pour over the bread to cover it completely.
  • Let mixture stand for 10 minutes so the bread absorbs the milk.
  • In another large bowl whisk the eggs and then add the sugar in a stream.
  • Then whisk in the cinnamon, cocoa, nutmeg and vanilla.
  • Stir the bread soaked mixture into this.
  • Stir in the ground almonds and raisins.
  • Scrape batter into prepared pan and smooth the top.
  • Decorate with the almonds and pine nuts in a symmetrical pattern.
  • Dot the top of the batter with the butter.
  • Place the pan in the oven and immediately lower heat to 350 degrees.
  • Bake the cake until it is a deep golden and a toothpick inserted in the middle comes out clean, about an hour.
  • Cool the cake in the pan, on a rack.
  • Invert cake onto rack and then invert again onto platter.
  • Dust cake with confectioner's sugar before serving.
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