Torta di Pane

Name: Torta di Pane
Ingredients: 18 cups (1") bread cubes cut from 1 to 2 loaves of 3-day-old crusty Italian country bread; 6 cups milk; 8 amaretti cookies, crushed; 2 eggs, lightly beaten; 2 1⁄2 cups raisins; 2 oz. assorted pitted dried fruits such as apricots, dates, and prunes, chopped; 2 oz. assorted candied fruits, such as lemon, orange, and citron peel, chopped; 1 1⁄2 cups sugar; 5 Tbsp. unsweetened cocoa powder; 2 tsp. grated lemon zest; 6 tsp. grappa; 4 Tbsp. unsalted butter, softened; 3 Tbsp. pine nuts

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Torta di Pane, the best known dessert in Tocino, Switzerland, is the favored way for locals to use leftover bread.

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Ingredients

18 cups (1") bread cubes cut from 1 to 2 loaves of 3-day-old crusty Italian country bread
6 cups milk
8 amaretti cookies, crushed
2 eggs, lightly beaten
2 1⁄2 cups raisins
2 oz. assorted pitted dried fruits such as apricots, dates, and prunes, chopped
2 oz. assorted candied fruits, such as lemon, orange, and citron peel, chopped
1 1⁄2 cups sugar
5 Tbsp. unsweetened cocoa powder
2 tsp. grated lemon zest
6 tsp. grappa
4 Tbsp. unsalted butter, softened
3 Tbsp. pine nuts