📝 About This Recipe
Hailing from the mist-covered shores of Lake Como, Miascia is a rustic, soul-warming bread pudding that exemplifies the Italian philosophy of 'cucina povera.' This ancient street food transforms humble day-old bread into a decadent tapestry of flavors, featuring crisp apples, sweet pears, and succulent raisins soaked in grappa. It is a dense, moist, and deeply aromatic cake that captures the transition from autumn to winter in every bite.
🥗 Ingredients
The Bread Base
- 500 grams Stale crusty bread (cut into 1-inch cubes; sourdough or ciabatta works best)
- 500 ml Whole milk (lukewarm to help softening)
- 50 grams Amaretti cookies (finely crushed)
The Fruit and Aromatics
- 50 grams Golden raisins (soaked in warm water or grappa)
- 2 tablespoons Grappa or Brandy (for soaking the raisins)
- 2 pieces Large apples (peeled, cored, and thinly sliced)
- 2 pieces Large pears (peeled, cored, and thinly sliced)
- 1 tablespoon Lemon zest (from one organic lemon)
The Batter Binder
- 2 pieces Large eggs (at room temperature)
- 100 grams Granulated sugar (plus extra for sprinkling on top)
- 50 grams All-purpose flour (sifted)
- 50 grams Unsalted butter (melted and cooled)
- 30 grams Pine nuts (for the topping)
- 50 grams Dark chocolate (roughly chopped into small chunks)
- 1/4 teaspoon Salt (fine sea salt)
👨🍳 Instructions
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1
Begin by placing the cubed stale bread into a large mixing bowl. Pour the lukewarm milk over the bread, ensuring every piece is submerged. Let it soak for at least 2 hours, stirring occasionally until the bread has completely softened and absorbed the liquid.
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2
In a small bowl, soak the golden raisins in the grappa or warm water for about 20 minutes to plump them up.
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3
Preheat your oven to 180°C (350°F). Grease a 10-inch (26cm) springform pan or a traditional ceramic baking dish with butter and dust lightly with flour or breadcrumbs.
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4
Once the bread is soft, use a fork or your hands to mash it into a thick, chunky paste. There should be no hard pieces left.
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5
Whisk the eggs and sugar together in a separate bowl until pale and frothy, then stir in the melted butter and lemon zest.
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6
Add the egg mixture to the bread paste and mix well. Fold in the sifted flour, crushed amaretti cookies, and the pinch of salt until a cohesive batter forms.
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7
Gently fold in the sliced apples, sliced pears, soaked raisins (including any remaining liquid), and the dark chocolate chunks.
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8
Pour the mixture into the prepared baking pan, leveling the top with a spatula.
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9
Scatter the pine nuts evenly over the surface and sprinkle with an additional tablespoon of granulated sugar to encourage a caramelized crust.
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10
Bake in the center of the oven for 50 to 60 minutes. The cake is ready when it is firm to the touch and the top is a deep golden brown.
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11
Remove from the oven and let it cool completely in the pan. Miascia is traditionally served at room temperature, which allows the flavors to settle and the texture to become dense and fudgy.
💡 Chef's Tips
For the most authentic flavor, use a mix of different types of bread; the variety adds complexity to the base. If the bread is very dry and hasn't fully softened after 2 hours, add an extra splash of milk. Don't skip the amaretti; their bitter almond flavor is the secret ingredient that balances the sweetness of the fruit. Ensure the fruit is sliced thinly so it distributes evenly and cooks through, contributing to the cake's moistness. If you prefer a non-alcoholic version, soak the raisins in warm apple juice instead of grappa.
🍽️ Serving Suggestions
Serve a thick slice with a dollop of lightly sweetened mascarpone cream. Pair with a glass of Vin Santo or a chilled Moscato d'Asti for a true Lombardy experience. Enjoy as a rustic breakfast with a hot cup of espresso. In the spirit of street food, wrap a square in parchment paper for an on-the-go autumn snack. Accompany with a side of warm vanilla bean gelato for a more formal dessert presentation.