Now Reading
Pear and Apple Bread Pudding from Lake Como

Pear and Apple Bread Pudding from Lake Como

Pear and Apple Bread Pudding from Lake Como

Originating from Lake Como, this poor man’s Pear and Apple Bread Pudding’s simple ingredients exemplify rustic goodness.

Everyone has heard about Lake Como in the beautiful region of Lombardy, in Northern Italy. It’s hard to believe that Lake Como could be associated with anything poor, but back in the day, Lake Como’s Pear and Apple Bread Pudding, also known as Miascia (mee-AH-sha) was considered a peasant’s dessert, as it was basically made by using stale bread and autumn fruit. The fruit was supposed to provide sweetness, as refined sugar was considered a luxury. As in most regional recipes, every family had their own variation.

Pear and Apple Bread Pudding from Lake Como

See Also
methi-thepla-recipe

The surface of the pudding cake is cracked and dry once, it is baked. The interior is dense and moist.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pear and Apple Bread Pudding from Lake Como


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Maria Vee
  • Yield: 8 to 10 pieces 1x

Description

Once a peasant’s dessert, pear and apple bread pudding from Lake Como is a delicious dessert and way to use up old bread.


Ingredients

Scale
  • 1 pound 450 – 500 grams stale bread, cut into 1” cubes
  • 23 amaretti cookies (crushed)
  • 2 cups milk (1%)
  • 3 tablespoons pine nuts
  • 2 eggs (slightly beaten)
  • ? cup raisins
  • 2 medium apples (cored and finely chopped)
  • 2 medium pears (cored and finely chopped)
  • 4 tablespoons granulated sugar
  • ¼ cup DiSaronno amaretto liquor
  • grated zest of 1 lemon

Instructions

  1. Place cut-up bread and amaretti cookies in shallow pan.
  2. Pour milk over top and allow to soak for about 1 hour. The milk will be completely absorbed by the bread and amaretti.
  3. In the meanwhile, toast the pine nuts in a small frying pan over low heat until golden brown. This should take a few minutes. Set aside.
  4. Use non-stick spray to coat the inside of a 10 inch spring form pan.
  5. Preheat oven to 400° F (200 °C). Place rack in the center of the oven.
  6. Transfer bread mixture to food processor and blend together. Alternately, in a large bowl stir and mash the mixture with a fork, until you get a “mushy” consistency.
  7. Add the rest of the ingredients and combine with a wooden spoon.
  8. Drop batter in the spring form pan.
  9. Bake for 15 minutes; lower heat to 325° F (170° C) and bake for another 45 minutes.
  10. Cake is best served warm.

Notes

The end product will vary based on the type of bread that you use. I have tried this recipe with both whole wheat and white pagnotta (Italian rustic bread).

  • Category: Dessert, Dolci
  • Cuisine: Italian

 

View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top