Torta Di Pane Rustic Bread Pudding Cake From Ticino Recipes

TORTA DI PANE (RUSTIC BREAD PUDDING CAKE FROM TICINO

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

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.

RICE CAKE (TORTA DI RISO)

Steps:

• Preheat oven to 350ºF.
• Butter a 10-inch spring form pan.
• Sprinkle pan with fine unflavored breadcrumbs and shake off excess crumbs.
• Combine milk, sugar and lemon zest in a medium saucepan; bring to a boil, stirring frequently.
• Stir in rice and reduce heat.
• Simmer uncovered 45 minutes to 1 hour or until all the liquid is absorbed; stir occasionally to make sure mixture is not sticking.
• Remove from heat and let cool.
• Beat eggs until foamy in a large bowl.
• Add cooled rice mixture, almonds, candied citron and 1/4 cup rum.
• Mix thoroughly.
• Pour rice mixture into buttered pan and level top with a spatula.
• Bake 40 to 45 minutes or until a wooden pick inserted in center of cake comes out dry.
• Pierce holes in top of cake with fork and sprinkle with 2 to 3 Tablespoons rum. Cool to room temperature, them remove cake from pan. Decorate with whipped cream.

SIMPLE AND RUSTIC SAVORY BREAD PUDDING

Steps:

• Saute onion in butter until slightly cooked. Add garlic and cook for 2 minutes. Set aside to cool slightly.
• In large bowl, whisk the eggs.
• Add the milk, wine or broth, and whisk again.
• Tear the buns into medium to large pieces and add into the milk mixture.
• Soak for 5 minutes.
• Add the onion mixture, cheeses, dijon, paprika, cayenne and salt/pepper.
• Grease a casserole dish or deep pie plate.
• Bake at 325 degrees for 35 minutes or so.