Stale bread should never be thrown away since it can be turned into an easy-to-make cake ideal for breakfast or for an afternoon snack. 

It is typical in every Italian region to reuse old bread to create new dishes, even cakes as in this case.
Another example of a cake made by reusing old bread is this torta-paesana

Serves 4; Prep 20 mins; Cook 20 mins. You will need a 24cm diameter cake mould

  • Stale bread as needed, about 300g should be enough
  • 50g raisins
  • 50g walnut halves
  • 500ml whole milk at room temperature
  • 2 eggs at room temperature
  • 2 Apples such as Italian Renetta,  Stark, Golden Delicious or Granny Smith
  • 4 tablespoons of caster sugar
  • a knob of unsalted butter
  • a pinch of powdered cinnamon


Preheat the oven to 180C/350F/Gas 4.
Soak raisins in warm water for no more than 20 mins then squeeze to remove excess liquid. Soak bread in milk, squeeze out excess, then crumble. Set both aside along with the milk.
Chop the walnuts coarsely, peel the apples and cut into thin slices or chunks.
In a bowl, beat the eggs with the milk, sugar and cinnamon until smooth.
Grease the bottom of your mould and cover with an even layer of crumbled bread followed by a layer of apple, a ladle of the milk and egg mixture and a layer of the soaked fruit and chopped nuts. Repeat the layers until the ingredients are used up.
Bake approximately 20 mins, allow to cool, dust with icing sugar and serve.



1 Star2 Stars3 Stars4 Stars5 Stars (15 votes, average: 4.67 out of 5)