Torta di pane Recipe
Flavors of Switzerland
Preparation time: 15 minutes
Cooking time: 10 + 80 minutes
Soaking time: 30 minutes
Waiting time: 2 days
Total time: more than 2 hours
Preheat the oven to 180° C (350° F)Preparation time: 15 minutes
Cooking time: 10 + 80 minutes
Soaking time: 30 minutes
Waiting time: 2 days
Difficulty: Easy
Ingredients
Ingredients for a 26 cm (10
- 800 ml (3 1/4 cup) milk
- 50 g (3 tbsp.) butter
- 1 vanilla bean, split
- 300 g (10 oz.) stale white Bread
- 100 g (3 1/2 oz.) dark chocolate
- 100 g (3 1/2 oz.) chopped candied fruit
- 100 g (3 1/2 oz.) sultanas
- 150 g (5 oz.) ground almonds
- A few drops of pure almond extract
- 220 g (8 oz.) eggs
- 120 g (4 oz.) sugar
- 2 g (1/2 tsp.) ground cinnamon
- 10 g (1 tbsp.) bread crumbs
- 100 g (3 1/2 oz.) pine nuts
- 20 g (4 tsp.) butter, in small pieces
Method
- Bring the milk to a boil with the 50 g butter and the seeds scraped from the vanilla beans. Cut the bread into cubes, pour the milk mixture over top and let sit for 30 minutes.
- Mash the mixture coarsely. Chop the chocolate and add it to the bread mixture along with the candied fruit, sultanas, ground almonds and almond extract.
- Mix gently. Beat the eggs, sugar and cinnamon until slightly foamy and blend into the bread mixture.
- Butter the springform pan and coat with breadcrumbs. Fill the pan with the mixture and sprinkle the pine nuts and small pieces of butter over top.
- Bake in a 180° C (350° F) for 70 to 80 minutes. Wait two days before serving!
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Photo et collaboration: Photo and collaboration: Swiss Bread Information
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