Miascia - Italian Sweet Bread Pudding

Ingredients

• 6 cups (360g) stale bread, torn into small pieces 6 cups (360g) stale bread, torn into small pieces
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 4 large eggs 4 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/2 cup (75g) dried apricots, chopped 1/2 cup (75g) dried apricots, chopped
• 1/2 cup (60g) walnuts, chopped 1/2 cup (60g) walnuts, chopped
• 1/2 cup (60g) almonds, chopped 1/2 cup (60g) almonds, chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• Zest of 1 lemon Zest of 1 lemon
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 47g, 28g
• Protein: 9g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a large bowl, combine the stale bread, milk, and let it soak for 15 minutes.
3. 3.
   In a separate bowl, whisk together the eggs and sugar until well combined.
4. 4.
   Add the egg mixture to the soaked bread and mix well.
5. 5.
   Stir in the raisins, dried apricots, walnuts, almonds, cinnamon, nutmeg, lemon zest, and salt.
6. 6.
   Pour the mixture into the greased baking dish and spread it evenly.
7. 7.
   Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.
8. 8.
   Remove from the oven and let it cool slightly before serving.

Treat your ingredients with care...

• Stale bread — Ensure the bread is slightly dry and stale to absorb the milk mixture properly.
• Dried fruits — Soak the raisins and dried apricots in warm water for 10 minutes before adding them to the pudding to plump them up.
• Nuts — Toast the walnuts and almonds in a dry skillet over medium heat for a few minutes to enhance their flavor.

Tips & Tricks

• For a boozy twist, soak the dried fruits in rum or brandy before adding them to the pudding.
• Serve warm with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.
• Experiment with different types of bread, such as brioche or challah, to add a unique flavor to the pudding.
• Leftovers can be enjoyed cold or reheated gently in the oven for a delightful breakfast treat.
• Customize the spices to your liking by adding a pinch of cloves or cardamom for a more complex flavor profile.

Serving advice

Serve Miascia warm or at room temperature. Cut it into generous slices and enjoy it as a standalone dessert or with a scoop of vanilla ice cream for an extra treat.

Presentation advice

Dust the top of the Miascia with a sprinkle of powdered sugar before serving to add a touch of elegance. Garnish with a few fresh mint leaves for a pop of color.