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
- 2–3 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
- Place cut-up bread and amaretti cookies in shallow pan.
- Pour milk over top and allow to soak for about 1 hour. The milk will be completely absorbed by the bread and amaretti.
- 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.
- Use non-stick spray to coat the inside of a 10 inch spring form pan.
- Preheat oven to 400° F (200 °C). Place rack in the center of the oven.
- 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.
- Add the rest of the ingredients and combine with a wooden spoon.
- Drop batter in the spring form pan.
- Bake for 15 minutes; lower heat to 325° F (170° C) and bake for another 45 minutes.
- 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