1poundbreadstale , 450 - 500 grams, cut into 1" cubes
2medium applescored and finely chopped
2medium pearscored and finely chopped
grated zest of 1 lemon
Place cut-up bread and amaretti cookies in shallow pan.
Pour milk over top and allow to soak for about 1 hour. The milk will be completely absorbed by the bread and amaretti.
In the meanwhile, toast the pine nuts in a small frying pan over low heat until golden brown. This should take a few minutes. Set aside.
Use non-stick spray to coat the inside of a 10 inch spring form pan.
Preheat oven to 400° F (200 °C). Place rack in the center of the oven.
Transfer bread mixture to food processor and blend together. Alternately, in a large bowl stir and mash the mixture with a fork, until you get a "mushy" consistency.
Add the rest of the ingredients and combine with a wooden spoon.
Drop batter in the spring form pan.
Bake for 15 minutes; lower heat to 325° F (170° C) and bake for another 45 minutes.
Cake is best served warm.
The end product will vary based on the type of bread that you use. I have tried this recipe with both whole wheat and white pagnotta (Italian rustic bread).Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *based on recipe from cookbook "The Taste of Italy"