Torta Di Pane Rustic Bread Pudding Cake from Ticino
Discover the comforting flavors of Switzerland's southern Ticino region with this Torta di Pane Rustic Bread Pudding Cake. This traditional dessert transforms humble stale bread into a rich, indulgent treat, combining creamy soaked bread with sweet raisins, crunchy pine nuts, and pockets of melted dark chocolate. A hint of grated lemon zest and a splash of rum or grappa add depth, while cocoa powder infuses a subtle chocolatiness. Baked to golden perfection, this rustic cake is lightly dusted with powdered sugar, making it the perfect companion to a cup of espresso or an after-dinner dessert wine. Simple yet sophisticated, this versatile dessert is a zero-waste triumph that can be served warm or at room temperature, beautifully paired with whipped cream or vanilla ice cream.
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Recipe Information
Ingredients
- 300 grams Stale bread (preferably crusty bread)
- 500 milliliters Whole milk
- 100 grams Granulated sugar
- 2 large Eggs
- 100 grams Raisins
- 50 grams Pine nuts
- 50 grams Dark chocolate (chopped)
- 1 teaspoon Grated lemon zest
- 1 tablespoon Cocoa powder
- 1 tablespoon Rum or grappa (optional)
- 1 tablespoon Unsalted butter (for greasing the pan)
- 1 tablespoon Powdered sugar (for serving)
Instructions
Tear the stale bread into small pieces and place them in a large mixing bowl.
Heat the milk over medium heat until warm (but not boiling), then pour it over the bread. Let the mixture sit for 15–20 minutes to allow the bread to soak and soften.
Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) round cake pan with unsalted butter.
Once the bread has absorbed the milk, use a fork to mash it into a thick, uniform mixture.
In a separate bowl, beat the eggs and sugar together until light and creamy. Stir the egg mixture into the bread mixture.
Add the raisins, pine nuts, chopped dark chocolate, cocoa powder, grated lemon zest, and rum or grappa (if using) to the bread mixture. Mix until all the ingredients are evenly incorporated.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 50–60 minutes, or until the pudding cake is firm and golden brown on top.
Allow the cake to cool slightly in the pan before transferring it to a serving plate.
Dust the top with powdered sugar before serving. It can be enjoyed warm or at room temperature, and pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 1852 mg | 81% | |
| Total Carbohydrate | 398.8 g | 145% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 226.9 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 1099 mg | 85% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2662 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
