for a baking pan Ø26 cm
250 g stale white bread
1 vanilla pod
1 l milk
150 g sugar
1 pinch of salt
50 g candied orange peel, diced
50 g candied lemon peel, diced
50 g raisins soaked in fruit liqueur or grappa
50 g dark chocolate, grated
50 g almonds, peeled and finely diced
1 tsp cinnamon powder
1 pinch of nutmeg, freshly grated
1 tbsp cocoa powder
zest of 1 lemon
butter and flour for a baking pan
Cut the bread into small cubes. Cut the vanilla pod, scrape out the vanilla seed and place in the milk with the pod. Boil and pour over the bread cubes. Mix gently and let cool. Then purée and spread through the sieve.
Add orange and lemon peel, drained raisins, almonds and chocolate. Add also cocoa, cinnamon, nutmeg and lemon zest.
Beat eggs with sugar and pinch of salt until creamy. Add to the bread mixture and mix well.
Brush the baking pan with butter and dust with flour. Fill with the dough and spread pine nuts over it.
First bake at 240 degrees for 10 minutes, then at 180 degrees for about 1 hour. If necessary, cover with aluminum foil and leave for another 15-20 minutes in the oven.
This bread cake recipe comes from Swiss cantone Ticino. Before baking, you can also sprinkle the dough with cold butter flakes (approx. 20 g in total).