Torta Di Pane (Rustic Bread Pudding Cake From Ticin

Name: Torta Di Pane (Rustic Bread Pudding Cake From Ticino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Grease a 10 inch round cake pan.
2
Heat oven to 400 degrees with rack in middle of oven.
3
Put the bread cubes in a food processor and pulse to make 1/8 inch crumbs.
4
Put crumbs in large mixing bowl with lemon zest.
5
Bring the milk to a simmer over medium heat and then pour over the bread to cover it completely.
6
Let mixture stand for 10 minutes so the bread absorbs the milk.
7
In another large bowl whisk the eggs and then add the sugar in a stream.
8
Then whisk in the cinnamon, cocoa, nutmeg and vanilla.
9
Stir the bread soaked mixture into this.
10
Stir in the ground almonds and raisins.
11
Scrape batter into prepared pan and smooth the top.
12
Decorate with the almonds and pine nuts in a symmetrical pattern.
13
Dot the top of the batter with the butter.
14
Place the pan in the oven and immediately lower heat to 350 degrees.
15
Bake the cake until it is a deep golden and a toothpick inserted in the middle comes out clean, about an hour.
16
Cool the cake in the pan, on a rack.
17
Invert cake onto rack and then invert again onto platter.
18
Dust cake with confectioner's sugar before serving.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Torta Di Pane (Rustic Bread Pudding Cake From Ticino falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Torta Di Pane (Rustic Bread Pudding Cake From Ticino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions