Entree: Switzerland – Italian Swiss / Ticino – Torta di Pane (Savory Ticinese bread cake made from stale bread mixed with eggs, milk, cheese, and cured pork then baked until set)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 8 cups (320 g) stale country-style bread cubes (about 10 oz / 285 g by volume)
- 2 cups (480 ml) whole milk
- 4 large eggs, approx. 50 g each
- 6 oz (170 g) diced pancetta or prosciutto
- 1 cup (100 g) grated Sbrinz or aged alpine cheese
- 1 medium onion, finely chopped (about 1.5 oz / 45 g)
- 2 tbsp (30 ml) olive oil
- 1/4 cup (15 g) chopped fresh parsley
- 1/2 tsp (3 g) dried nutmeg
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 g) unsalted butter for the pan
- Optional: 1/2 cup (75 g) raisins or chopped dried figs for a slightly sweet variant

Instructions

1. Preheat oven to 350°F (175°C). Butter a 9-inch (23 cm) springform or loaf pan with 2 tbsp (30 g) unsalted butter.
2. Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat; sauté the chopped onion until softened and translucent, 5–7 minutes. Add the diced pancetta or prosciutto and cook until fat renders and pieces are lightly browned, about 4–5 minutes. Remove from heat and let cool slightly.
3. Place the bread cubes in a large bowl. If using raisins or dried figs, scatter them among the bread now.
4. In a separate bowl whisk together 2 cups (480 ml) whole milk, 4 large eggs (approx. 50 g each), 1/2 tsp (3 g) dried nutmeg, salt and pepper.
5. Stir the sautéed onion and pancetta mixture, 1 cup (100 g) grated Sbrinz, and 1/4 cup (15 g) chopped parsley into the bread cubes.
6. Pour the milk-and-egg mixture over the bread mixture, pressing down so the bread absorbs the liquid evenly. Let sit 10–15 minutes to meld.
7. Transfer the soaked bread mixture into the prepared pan, pressing to level the top. Sprinkle a little extra grated cheese on top if desired.
8. Bake in the preheated oven for 45–55 minutes, until the center is set and the top is golden and firm to the touch. If the top browns too quickly, cover loosely with foil.
9. Remove from oven and let rest 10–15 minutes before unmolding. Serve warm or at room temperature, cut into thick slices as a substantial main course.