Best 2 Torta Di Pane Rustic Bread Pudding Cake From Ticino Recipes

In the heart of Ticino, a canton in southern Switzerland, lies a culinary treasure that has been passed down through generations: Torta di Pane, also known as Rustic Bread Pudding Cake. This unique dish seamlessly blends the flavors of bread, cheese, and dried fruits, creating a symphony of textures and tastes that will tantalize your palate. As you venture into the realm of Torta di Pane, you will discover a treasure trove of recipes, each with its own distinct character. From the classic rendition featuring simple yet exquisite ingredients to variations that incorporate local herbs, vegetables, and even chocolate, there's a Torta di Pane for every taste and occasion. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the steps of creating this delectable treat. So, prepare to embark on a delightful adventure as we delve into the world of Torta di Pane, where tradition meets innovation in every bite.

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TORTA DI PANE (RUSTIC BREAD PUDDING CAKE FROM TICINO

Torta Di Pane (Rustic Bread Pudding Cake from Ticino image

Make and share this Torta Di Pane (Rustic Bread Pudding Cake from Ticino recipe from Food.com.

Provided by Midwest Maven

Categories Healthy

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

1 loaf French bread (about 1 pound) or 1 loaf Italian bread, slightly stale and cut into 1/2 inch cubes (about 1 pound)
1 tablespoon finely grated lemon zest
1 quart milk
6 large eggs
1 1/4 cups sugar
1 teaspoon ground cinnamon
1 teaspoon Dutch-processed cocoa powder
1/2 teaspoon ground nutmeg
2 teaspoons vanilla extract
1 cup whole almond, ground in food processor
2 cups dark raisins
blanched almonds and pine nuts, for topping (whole)
2 tablespoons unsalted butter
confectioners' sugar, for finishing

Steps:

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.

BREAD PUDDING CAKE

Bread Pudding Cake image

This Bread Pudding is like a cake made in a Bundt Pan. My Grandma used to make it years ago. She never knew how much of what went into a recipe, so one day, I stood by her side and measured everything she put in it. This recipe is mixed with your hands so it is put together fast.

Provided by vhmeyer

Categories Dessert

Time 1h20m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter
1 loaf stale bread
1 egg
3/4 cup flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup raisins
1 cup currants
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg

Steps:

Soak bread in warm water then squeeze it dry.(after I soak the bread I put it in a sieve and use a spatula to remove the water).
Add bread to butter using hands mix together well.
Add rest of ingredients and mix well with hands.
Put in a bundt pan.
Bake in a 350 degree oven for 1 hour.

Tips:

Use stale bread for a better texture and to prevent the cake from becoming too soggy.
Soak the bread in milk or cream to soften it and make it easier to mix with the other ingredients.
Add your favorite spices, such as cinnamon, nutmeg, or cloves, to enhance the flavor of the cake.
Use a variety of nuts and dried fruits to add texture and sweetness to the cake.
Bake the cake in a greased baking dish until it is golden brown and a toothpick inserted into the center comes out clean.

Conclusion:

Torta di Pane is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or as a snack. It is easy to make and can be customized to your liking. With its rustic appearance and rich flavor, Torta di Pane is a perfect example of the simple yet delicious cuisine of Ticino.