Torta di Pane

Name: Torta di Pane
Cuisine: Swiss
Ingredients: ½ tsp each of cloves, nutmeg; 2 tbsp cocoa powder; 60 g (2 oz) dark chocolate, chopped; 80 g (⅔ cup) ground almonds; 100 g (½ cup) sugar; 2 eggs; 100 g (⅔ cup) pine nuts; 1 tsp vanilla paste or extract; 750 ml (3 cups) milk; 300 g (4 cups) leftover bread, cubed; ½ tsp salt; 200 g (1½ cups) raisins; 100 g (1 cup) amaretti or other cookies, crushed; Zest and juice of 1 orange; Grappa or warm black tea; ½ tsp each of cloves, nutmeg; 2 tsp cinnamon

Spiced Bread Pudding Cake from Ticino

Preparation info

Servings
8

Difficulty
Easy

Appears in

Simply Swiss

By Andie Pilot

Published 2025

About

Who knew leftover bread could taste this good? This classic bread pudding cake from Ticino has as many versions as there are nonnas in the canton. Like other inherited recipes, every household has their own take on what makes it best. Historically, it was baked in Ticino’s communal ovens and served at local festivals.

Ingredients

Bread mixture

750 ml (3 cups) milk
1 tsp vanilla paste or extr

Europe
Switzerland
Ticino
Cake
Vegetarian
Leftovers

Method

Bread mixture

In a large pot, bring the milk, vanilla and salt to a simmer, then remove from heat. Add the cubed bread and cookies. Cover and let sit for about an hour.

Filling

Place the raisins in a bowl and cover with grappa or tea. Set aside.

Grease a 26 cm (10 in) springform pan and line the