Torta di paneTheWorldWideGourmet.com
Total time: more than 2 hr
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
Nutritional values
per 100 g
Energy:251.8 kcal
Proteins:6.4 g
Fats:13.5 g
Carbohydrate:28.3 g
Fibers:2.2 g
Sugar:15 g
Cholesterol:55.6 mg
Sodium:163.6 mg
Calcium:106.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
800
ml
milk
50
g
butter
1
vanilla bean, split
300
g
stale white bread
100
g
dark chocolate
100
g
chopped candied fruit
100
g
sultanas
150
g
ground almonds
1
ml
pure almond extract
220
g
eggs
120
g
sugar
2
g
ground cinnamon
10
g
bread crumbs
100
g
pine nuts
20
g
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 
