Kock di Pane con Salsa di Pere

Name: Kock di Pane con Salsa di Pere (Bread Pudding with Pear Sauce)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 3 or 4 slices of stale country-style bread, enough to make 2 cups bread crumbs; 5 tablespoons (2½ ounces) unsalted butter, room temperature, plus extra for the mold; ⅓ cup (2½ ounces) sugar, plus extra for the mold; 7 tablespoons sweet wine, such as Moscato, Aleatico, Recioto di Soave, or sweet Marsala; 7 tablespoons sweet wine, such as Moscato, Aleatico, Recioto di Soave, or sweet Marsala; 7 tablespoons sweet wine, such as Moscato, Aleatico, Recioto di Soave, or sweet Marsala; 7 tablespoons sweet wine, such as Moscato, Aleatico, Recioto di Soave, or sweet Marsala; 3 or 4 slices of stale country-style bread, enough to make 2 cups bread crumbs; 7 tablespoons sweet wine, such as Moscato, Aleatico, Recioto di Soave, or sweet Marsala; 6 ripe pears; 2 tablespoons unsalted butter; ½ cup (2½ ounces) tightly packed raw almonds, toasted for 10 minutes in a 350°F. oven and finely chopped; A pinch of salt; Grated zest of 1 lemon; ¼ teaspoon cinnamon; 2 egg yolks; 4 eggs, separated; ⅓ cup pear eau-de-vie or pear liqueur; 6 tablespoons sugar; ⅓ cup pear eau-de-vie or pear liqueur

Bread Pudding with Pear Sauce

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Serve me any dessert that Gianna Modotti makes. This almond-studded bread pudding with a delicate pear-flavored sauce is stupendous—down-home and elegant all at once. It comes from the hilly eastern region of Friuli, where flavors bear the culinary imprint of a time when those lands were part of the Austro-Hungarian Empire. Gianna weaves the lessons of history into every Friulian dessert that she makes. The

Ingredients

Europe
Italy
Dessert
Vegetarian
Mediterranean

Ingredients

Method