10 Timeless Italian Bread Dessert Recipes That Turn Day Old Loaves Into Magic

Ever find yourself with a loaf of bread that’s a little past its prime? Instead of tossing it, why not turn it into something amazing? These timeless Italian desserts will have you looking at day-old bread in a whole new way. From a luscious bread pudding with ricotta and chocolate chips to a delightful olive oil cake, there’s something here for every sweet tooth. Let’s discover how these simple ingredients can transform into something magical.

Bread Pudding With Ricotta and Chocolate Chips

Bread Pudding With Ricotta and Chocolate Chips is a delightful Italian dessert that combines the creamy texture of ricotta cheese with the rich decadence of chocolate chips. This comforting dessert transforms stale bread into a sweet, custardy treat that’s perfect for any occasion.

The blend of ricotta and chocolate makes for a luxurious dessert that’s both satisfying and indulgent. Whether served warm with a scoop of vanilla ice cream or enjoyed cold from the fridge, this dessert is certain to be a hit with family and friends.

The recipe for Bread Pudding With Ricotta and Chocolate Chips is simple and requires minimal preparation time, making it an ideal choice for those who want to enjoy a homemade dessert without spending hours in the kitchen.

This recipe serves 4-6 people, making it perfect for a family dinner or small gathering. The combination of flavors and textures will leave your taste buds craving more, and the ease of preparation means you’ll be reaching for this recipe time and time again.

Ingredients:

• 6 cups of stale Italian bread, cubed
• 4 large eggs
• 2 cups whole milk
• 1 cup ricotta cheese
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 cup chocolate chips
• 1/4 cup butter, melted
• Powdered sugar (for dusting)

Cooking Instructions:

1. Prepare the Bread: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Place the cubed bread into the prepared baking dish, spreading it out evenly.
2. Make the Custard: In a large mixing bowl, whisk together the eggs, milk, ricotta cheese, sugar, vanilla extract, and cinnamon until well combined and smooth.
3. Assemble the Pudding: Pour the egg mixture over the bread cubes in the baking dish. Press down on the bread cubes gently to guarantee they’re fully submerged and begin absorbing the custard mixture.
4. Add Chocolate Chips: Sprinkle the chocolate chips evenly over the top of the bread and custard mixture, allowing some to sink into the pudding.
5. Bake the Pudding: Drizzle the melted butter over the top of the bread pudding. Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set.
6. Cool and Serve: Remove the bread pudding from the oven and allow it to cool for at least 10 minutes. Dust with powdered sugar before serving for an extra touch of sweetness. Serve warm or cold, as desired.

Extra Tips:

For the best results, use bread that’s at least a day old or slightly stale, as it absorbs the custard better. Feel free to experiment with different types of bread, such as brioche or challah, for a richer flavor.

If you prefer a less sweet dessert, reduce the amount of sugar or use dark chocolate chips instead of milk chocolate. Additionally, adding a handful of chopped nuts or dried fruit can add an interesting texture and flavor to the pudding.

Remember to check the pudding’s doneness by inserting a knife in the center; it should come out clean when the pudding is ready.

Classic Italian Tiramisu With a Bread Twist

Tiramisu is a renowned Italian dessert that traditionally features delicate layers of coffee-soaked ladyfingers, mascarpone cheese, and cocoa. However, this unique version introduces a delightful twist by incorporating stale Italian bread as a substitute for ladyfingers. This innovative approach not only minimizes food waste but also offers a slightly heartier texture that complements the classic flavors of Tiramisu perfectly.

The bread absorbs the coffee and mascarpone mixture brilliantly, ensuring every bite is infused with the rich, creamy essence that Tiramisu is celebrated for. This bread-based Tiramisu retains the core elements of the traditional recipe while offering a creative spin that’s sure to impress your guests.

It’s an ideal dessert to prepare ahead of time, allowing the flavors to meld beautifully in the refrigerator. Perfect for serving 4-6 people, this recipe is both a proof of Italian culinary innovation and a practical solution to using up leftover bread.

Ingredients (Serves 4-6):

• 200g stale Italian bread (preferably ciabatta or sourdough)
• 250g mascarpone cheese
• 3 large eggs, separated
• 100g granulated sugar
• 1 cup strong brewed coffee, cooled to room temperature
• 50ml coffee liqueur (optional)
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. Prepare the Bread: Cut the stale Italian bread into thick slices, about 1 cm in thickness. Lay them out on a baking sheet and allow them to dry out further if needed, ensuring they’re firm enough to soak up liquid without becoming mushy.
2. Brew the Coffee: Brew a strong cup of coffee and let it cool to room temperature. Mix in the coffee liqueur if using, and set aside.
3. Prepare the Mascarpone Mixture: In a mixing bowl, beat the egg yolks and sugar together until the mixture becomes pale and thick. Add the mascarpone cheese and vanilla extract, and continue to beat until smooth and creamy.
4. Whip the Egg Whites: In a separate clean bowl, whisk the egg whites with a pinch of salt until they form stiff peaks. Gently fold the whipped egg whites into the mascarpone mixture, being careful not to deflate them.
5. Assemble the Tiramisu: Quickly dip each slice of bread into the coffee mixture, ensuring it’s soaked but not overly saturated. Place a layer of soaked bread at the bottom of a serving dish. Spread half of the mascarpone mixture over the bread layer.
6. Layer and Repeat: Add another layer of coffee-soaked bread slices and top with the remaining mascarpone mixture. Smooth the top with a spatula.
7. Chill and Serve: Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld. Just before serving, dust the top generously with cocoa powder.

Extra Tips:

To achieve the best results, it’s vital to use stale bread as fresh bread won’t absorb the liquid properly and may become too soggy. If your bread isn’t stale enough, you can dry it in a low oven for a few minutes.

When folding the egg whites into the mascarpone mixture, use a gentle hand to maintain the light and airy texture of the dessert. For an added depth of flavor, consider using a mix of cocoa powder and finely grated dark chocolate as the topping.

Panettone Bread Pudding With Amaretto Sauce

Panettone Bread Pudding with Amaretto Sauce is a delightful Italian dessert that marries the rich, buttery notes of panettone with a creamy, custard-like pudding. Perfect for holiday celebrations or cozy gatherings, this recipe transforms the traditional Italian Christmas bread into a sumptuous dessert experience.

The addition of amaretto sauce introduces a nutty, slightly sweet flavor that enhances the dish’s overall profile, making it a memorable finish to any meal.

Whether you’re looking to impress guests or simply indulge in a luxurious treat, Panettone Bread Pudding with Amaretto Sauce is an excellent choice. The dish is relatively simple to prepare, requiring just a few ingredients and some baking time.

The key to success lies in the quality of the panettone and the richness of the custard, which together create a harmonious blend of textures and flavors. This recipe serves 4-6 people, making it ideal for family dinners or small gatherings.

Ingredients (Serves 4-6)

• 1 large panettone (about 500g)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• A pinch of salt

For the Amaretto Sauce:

• 1/2 cup unsalted butter
• 1 cup powdered sugar
• 1/4 cup amaretto liqueur
• 2 tablespoons heavy cream

Cooking Instructions

1. Prepare the Panettone: Start by preheating your oven to 350°F (175°C). Cut the panettone into 1-inch cubes and spread them evenly in a greased 9×13 inch baking dish.

2. Make the Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.

3. Combine and Soak: Pour the custard mixture over the panettone cubes in the baking dish. Gently press the bread down with a spatula to guarantee all pieces are soaked. Let it sit for about 15 minutes to allow the bread to absorb the custard.

4. Bake the Pudding: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set. You can check by inserting a knife into the center; it should come out clean.

5. Prepare the Amaretto Sauce: While the pudding is baking, melt the butter in a small saucepan over medium heat. Stir in the powdered sugar and continue stirring until smooth.

Add the amaretto liqueur and heavy cream, whisking until the sauce is well combined and heated through. Remove from heat and set aside.

6. Serve: Once the bread pudding is done, remove it from the oven and let it cool slightly. Serve warm, drizzled with the amaretto sauce.

Extra Tips

For the best results, use a high-quality panettone as it contributes considerably to the flavor and texture of the pudding. If you prefer a stronger amaretto flavor, feel free to adjust the amount of liqueur in the sauce to your taste.

Additionally, you can add a handful of raisins or chopped nuts to the bread pudding mixture for added texture and flavor. Remember to keep an eye on the pudding while it bakes; ovens may vary, and you want to avoid over-baking, which can result in a dry pudding.

Enjoy your deliciously indulgent dessert!

Sweet Italian Bread Bruschetta With Mascarpone

Sweet Italian Bread Bruschetta With Mascarpone is a delightful twist on the classic savory bruschetta. This dessert version transforms crusty Italian bread into a sweet treat that pairs beautifully with a rich mascarpone spread. The combination of crisp bread, creamy cheese, and a tantalizing topping creates an elegant dessert perfect for any occasion.

This recipe is simple yet sophisticated, making it an excellent option for a dinner party dessert or a cozy family gathering.

In this recipe, traditional Italian bread is sliced and toasted until golden brown, then topped with a sweet mascarpone mixture and finished with your choice of fresh fruits or a drizzle of honey. The creamy mascarpone enhances the flavor of the toasted bread, while the fruit or honey adds a delightful sweetness. This dish serves 4-6 people and is sure to impress your guests with its balance of textures and flavors.

Ingredients:

• 1 large loaf of Italian bread
• 1 cup mascarpone cheese
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• Fresh fruits such as strawberries, blueberries, or figs (about 1 cup)
• Zest of 1 lemon
• Mint leaves for garnish

Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee that your bread toasts evenly and becomes perfectly crispy.
2. Prepare the Bread: Slice the Italian bread into 1-inch thick slices. Arrange them in a single layer on a baking sheet. You should have enough slices to serve 4-6 people.
3. Toast the Bread: Place the baking sheet in the preheated oven. Toast the bread slices for about 10 minutes or until they’re golden brown and crispy. Flip them halfway through the toasting time to guarantee even browning.
4. Prepare the Mascarpone Mixture: In a mixing bowl, combine the mascarpone cheese, honey, and vanilla extract. Stir until the mixture is smooth and well combined.
5. Assemble the Bruschetta: Once the bread is toasted, remove it from the oven and let it cool for a minute. Spread a generous layer of the mascarpone mixture over each slice.
6. Add the Toppings: Top the mascarpone-covered bread with fresh fruits of your choice. Sprinkle the lemon zest over the top for an added burst of flavor.
7. Garnish and Serve: Finish by garnishing with fresh mint leaves. Serve immediately while the bread is still slightly warm and the mascarpone is creamy.

Extra Tips:

To enhance the flavor of your Sweet Italian Bread Bruschetta with Mascarpone, consider lightly brushing the bread with olive oil before toasting. This will add a subtle richness to the dish.

If you prefer a more decadent version, drizzle some melted chocolate over the fruit topping. You can also experiment with different fruits depending on the season; raspberries or sliced peaches work wonderfully in the summer, while figs and pomegranate seeds add a festive touch in the fall and winter.

Torrone-Inspired Bread and Nut Candy

Torrone is a traditional Italian nougat confection known for its delightful combination of nuts and honey. This recipe puts a unique twist on the classic dessert by incorporating bread to create a chewy, nutty candy that embodies the flavors of torrone. The addition of bread gives the candy a satisfying texture, while still maintaining the rich, sweet flavor profile that torrone is renowned for.

This Torrone-Inspired Bread and Nut Candy is perfect for those who enjoy experimenting with traditional recipes and want to try something different. This recipe is designed to serve 4-6 people, making it perfect for a small gathering or as a delightful treat for your family.

The key to this recipe is to use high-quality ingredients, such as fresh bread, assorted nuts, and honey, to guarantee the best possible flavor. The nuts can be varied based on personal preference, but classic choices include almonds, hazelnuts, and pistachios.

Ingredients:

• 1 cup of stale Italian bread, cubed
• 1 cup mixed nuts (almonds, hazelnuts, pistachios)
• 1 cup honey
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Zest of 1 orange
• Pinch of salt

Instructions:

1. Prepare the Bread: Begin by cutting the stale Italian bread into small cubes. Spread the cubes on a baking sheet and toast them in the oven at 350°F (175°C) for about 10 minutes, or until they’re dry and slightly golden. This step guarantees the bread will absorb the honey mixture well.
2. Toast the Nuts: In a separate baking sheet, spread out the mixed nuts and toast them in the oven for about 8-10 minutes, or until they’re fragrant and lightly browned. Let them cool slightly before roughly chopping them.
3. Cook the Honey Mixture: In a medium saucepan, combine the honey, sugar, vanilla extract, ground cinnamon, orange zest, and a pinch of salt. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer.
4. Combine Ingredients: Reduce the heat to low and add the toasted bread cubes and chopped nuts to the honey mixture. Stir continuously to coat the bread and nuts evenly with the sticky syrup, making sure everything is well combined.
5. Set the Candy: Line a baking dish with parchment paper. Pour the mixture into the dish and press it down firmly using a spatula or the back of a spoon to guarantee it’s compact. Allow it to cool at room temperature for at least 2 hours, or until it sets completely.
6. Cut and Serve: Once the candy has set, use a sharp knife to cut it into small squares or bars. Serve them on a platter as a delightful dessert or snack.

Extra Tips:

When making Torrone-Inspired Bread and Nut Candy, it’s important to monitor the honey mixture closely to avoid burning. Use a candy thermometer if available and aim for a temperature between 240°F to 250°F, which is the soft ball stage. This guarantees the candy will set properly without becoming too hard or sticky.

Additionally, feel free to experiment with different nuts or add dried fruits for variation in texture and flavor. Store any leftovers in an airtight container to maintain freshness.

Italian Bread Cake With Lemon Zest and Almonds

Italian cuisine is renowned for its rich flavors and delightful pastries, and this Italian Bread Cake with Lemon Zest and Almonds is no exception. This dessert combines the rustic charm of Italian bread with the invigorating taste of lemon zest and the nutty crunch of almonds, creating a unique and delicious treat.

It’s a perfect dessert to serve at family gatherings or special occasions, offering a taste of Italy that’s both comforting and elegant.

The key to this recipe is using day-old Italian bread, which provides a firm texture that holds up well when combined with the creamy, zesty, and nutty ingredients. The lemon zest adds a bright and invigorating flavor, while the almonds contribute a satisfying crunch.

With this recipe, you can effortlessly transform simple ingredients into a sophisticated dessert that will impress your guests and leave them asking for more.

Ingredients (Serves 4-6):

• 4 cups of day-old Italian bread, cubed
• 1 1/2 cups of whole milk
• 1/2 cup of heavy cream
• 3/4 cup of granulated sugar
• 3 large eggs
• Zest of 2 lemons
• 1 teaspoon of vanilla extract
• 1/2 cup of sliced almonds
• 2 tablespoons of unsalted butter, melted
• A pinch of salt
• Powdered sugar, for dusting (optional)

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with a little butter or cooking spray to guarantee the cake doesn’t stick.
2. Prepare the Bread: Place the cubed Italian bread into a large mixing bowl. In a separate bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, lemon zest, vanilla extract, and a pinch of salt. Pour this mixture over the bread cubes and let it soak for about 15 minutes, allowing the bread to absorb the liquid.
3. Add Almonds: Stir in the sliced almonds, reserving a few for garnishing the top of the cake. Make sure the almonds are evenly distributed throughout the bread mixture.
4. Transfer to Cake Pan: Pour the bread mixture into the prepared cake pan. Drizzle the melted butter over the top and sprinkle the reserved almonds across the surface to add a nice crunch and visual appeal.
5. Bake the Cake: Place the cake pan in the preheated oven and bake for approximately 35-40 minutes, or until the cake is set and the top is golden brown. To check for doneness, insert a toothpick into the center—it should come out clean when the cake is ready.
6. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Dust the top with powdered sugar if desired, and serve warm or at room temperature.

Extra Tips:

When preparing this Italian Bread Cake with Lemon Zest and Almonds, it’s important to use day-old bread because it absorbs the liquid mixture better, guaranteeing a moist yet firm texture.

If you don’t have day-old bread, you can lightly toast fresh bread cubes in the oven for a few minutes to dry them out. Additionally, for a more intense lemon flavor, feel free to add a little lemon juice to the mixture.

Savory-Sweet Bread and Olive Oil Cake

Savory-Sweet Bread and Olive Oil Cake is a delightful fusion of flavors that balances the richness of olive oil with the subtle sweetness of bread and other ingredients. This Italian-inspired dessert is perfect for those who appreciate unique culinary experiences and are looking for something different from the usual sweet treats.

The cake’s texture is moist and tender, thanks to the olive oil, while the savory notes are enhanced by a hint of rosemary. It’s a versatile dessert that can be enjoyed at any time of the day, whether as a breakfast treat or a delightful after-dinner dessert.

To make this cake, you’ll be using a combination of pantry staples and fresh ingredients, guaranteeing a well-rounded flavor profile. The key to achieving the perfect Savory-Sweet Bread and Olive Oil Cake lies in balancing the sweet and savory elements, creating a harmonious taste that will leave your taste buds craving more.

This recipe serves 4-6 people, making it ideal for small gatherings or family dinners. Let’s explore the ingredients and detailed steps to create this delicious Italian bread dessert.

Ingredients:

• 1 cup all-purpose flour
• 1 cup stale bread, finely crumbled
• 3/4 cup granulated sugar
• 1/2 cup extra-virgin olive oil
• 3 large eggs
• 1/4 cup whole milk
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon fresh rosemary, finely chopped
• Zest of 1 lemon
• Powdered sugar, for dusting (optional)

Instructions:

1. Preparation: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, stale bread crumbs, granulated sugar, baking powder, and salt. Stir until well mixed.
3. Blend Wet Ingredients: In another bowl, whisk together the eggs, olive oil, and milk until the mixture is smooth and well combined. Add the lemon zest and rosemary, stirring to incorporate.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix to maintain a light texture.
5. Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Dust with powdered sugar if desired before serving.

Extra Tips: When preparing the stale bread crumbs, guarantee they’re finely crumbled for an even texture in the cake. If you don’t have stale bread on hand, you can lightly toast fresh bread slices in the oven and then crumble them.

The rosemary should be chopped finely to evenly distribute its flavor throughout the cake. For added depth, consider using a high-quality, fruity olive oil, which will enhance the cake’s overall taste. Remember, the key is in the balance, so feel free to adjust the rosemary and lemon zest to suit your taste preferences.

Zuppa Inglese With Stale Bread Layers

Zuppa Inglese With Stale Bread Layers is a classic Italian dessert that beautifully repurposes stale bread into a rich and indulgent treat. Originating from the Emilia-Romagna region, this dish is a demonstration of Italian ingenuity in the kitchen, where nothing goes to waste.

Zuppa Inglese, which translates to “English Soup,” is a layered dessert similar to trifle, featuring layers of stale bread soaked in liqueur, creamy custard, and chocolate sauce. The result is a delightfully soft and flavorful dessert that melts in your mouth.

This version of Zuppa Inglese takes advantage of stale bread, giving it a new life in this delicious dessert. The layers of bread absorb the flavors of the liqueur and custard, creating a harmonious blend of textures and tastes. The addition of chocolate brings a decadent richness, making this dessert a perfect end to any meal.

It’s not only a great way to use up old bread but also a show-stopping dessert that will impress your guests.

Ingredients for 4-6 servings:

• 6 slices of stale bread
• 1 cup of whole milk
• 1 cup of sugar
• 4 egg yolks
• 1 teaspoon of vanilla extract
• 1/2 cup of Marsala wine or Alchermes liqueur
• 2 cups of milk
• 2 tablespoons of cornstarch
• 1/2 cup of dark chocolate, chopped
• 2 tablespoons of unsweetened cocoa powder
• Whipped cream for topping (optional)

Cooking Instructions:

1. Prepare the Custard: In a medium saucepan, heat 2 cups of milk over medium heat until hot but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens. Remove from heat and stir in the vanilla extract. Set aside to cool.

2. Prepare the Bread: Cut the stale bread into slices if not already done. Pour the Marsala wine or Alchermes liqueur over the bread slices, allowing them to absorb the liquid. Let them sit for about 10 minutes so they soften and soak up the flavors.

3. Prepare the Chocolate Sauce: Melt the chopped dark chocolate in a double boiler or a heatproof bowl set over a pan of simmering water. Stir in the cocoa powder and mix until smooth. Remove from heat and set aside.

4. Assemble the Layers: In a serving dish, layer half of the soaked bread slices on the bottom. Pour half of the custard over the bread layer, spreading it evenly. Drizzle half of the chocolate sauce over the custard.

Repeat the layers with the remaining bread, custard, and chocolate sauce.

5. Chill and Serve: Cover the dish with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together. When ready to serve, top with whipped cream if desired.

Extra Tips: For an even more flavorful experience, you can toast the stale bread slices slightly before soaking them in the liqueur. This will add a bit of texture and enhance the overall taste.

If you prefer a non-alcoholic version, substitute the liqueur with a mixture of sweetened milk and a dash of vanilla extract. Zuppa Inglese is a versatile dessert, so feel free to experiment with different types of liqueurs or add fruits like strawberries or raspberries between the layers for added freshness and color.

Caramelized Bread and Fig Tart

Caramelized Bread and Fig Tart is a delightful Italian dessert that combines the rich flavors of caramelized bread with the natural sweetness of figs. This tart is perfect for those who appreciate a balance of textures – the crispiness of the tart crust, the chewiness of the caramelized bread, and the soft, jam-like consistency of baked figs. The dessert is both rustic and elegant, making it a wonderful choice for a special occasion or a cozy family dinner.

The tart is a reflection of how simple ingredients can be elevated to create something truly special. The key is in the preparation – verifying the bread is perfectly caramelized to add depth and complexity to the dish, and choosing ripe, juicy figs to enhance the overall flavor profile. As the tart bakes, the figs soften and release their juices, which meld with the caramelized bread to create a luscious filling.

Serve it warm with a dollop of mascarpone or a scoop of vanilla ice cream for a truly indulgent experience.

Ingredients (serves 4-6):

• 1 sheet of puff pastry
• 4 slices of stale Italian bread
• 6 ripe figs
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 1/2 teaspoon vanilla extract
• 1 tablespoon honey
• 1/2 teaspoon cinnamon
• Zest of 1 lemon
• 1 egg (for egg wash)
• 1 tablespoon powdered sugar (for dusting)

Cooking Instructions:

1. Preheat the Oven and Prepare the Puff Pastry: Preheat your oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface to fit your tart pan. Line the tart pan with the pastry, trimming any excess. Prick the base with a fork to prevent it from puffing up during baking.
2. Caramelize the Bread: In a large skillet, melt the butter over medium heat. Add the sugar and stir until it dissolves and begins to caramelize. Tear the stale bread into small pieces and add them to the skillet. Stir continuously until the bread is well-coated with the caramel and turns a golden brown. Remove from heat and allow to cool slightly.
3. Prepare the Figs: Wash the figs thoroughly, remove their stems, and cut them into quarters. In a small bowl, mix the figs with honey, cinnamon, and lemon zest until well combined.
4. Assemble the Tart: Spread the caramelized bread evenly over the prepared puff pastry base. Arrange the fig quarters on top of the bread layer, pressing them gently into the caramelized bread.
5. Bake the Tart: Beat the egg and brush it over the exposed edges of the puff pastry to create a golden crust. Place the tart in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and the figs are tender.
6. Finish and Serve: Once baked, remove the tart from the oven and let it cool for a few minutes. Dust with powdered sugar before serving. Enjoy it warm or at room temperature, optionally with mascarpone or vanilla ice cream.

Extra Tips:

For the best results, use day-old or stale bread, as it holds up better during caramelization and adds a pleasant chewiness to the filling. If fresh figs aren’t available, dried figs can be used, but soak them in warm water for about 10 minutes to soften them before using.

Verify that the puff pastry is well-chilled before baking to achieve the best flaky texture. If you prefer a more intense flavor, consider adding a splash of balsamic vinegar to the figs for a subtle tang.

Italian Chocolate Bread Bombolini

Italian Chocolate Bread Bombolini are a delightful twist on the traditional Italian bombolini, which are typically filled with custard or jam. These pillowy treats are a perfect blend of rich chocolate and soft, sweet bread, making them an irresistible dessert for any occasion.

Originally from Italy, bombolini are small, doughnut-like pastries that are deep-fried to achieve a golden, crispy exterior and a soft, fluffy interior. The addition of chocolate to this classic favorite provides a decadent flavor that’s certain to satisfy any chocolate lover’s cravings.

Preparing Italian Chocolate Bread Bombolini is a rewarding process that transforms simple ingredients into a gourmet dessert. The chocolate filling is encased in a sweet, yeasty dough, and the bombolini are fried to perfection before being dusted with powdered sugar.

These delightful treats can be served warm, making them ideal for a cozy gathering or a special treat for the family. Whether you enjoy them with a cup of coffee or as a standalone dessert, these bombolini are sure to impress.

Ingredients for 4-6 servings:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon salt
• 3/4 cup warm milk (110°F/45°C)
• 1 large egg
• 1/4 cup unsalted butter, softened
• 1/2 cup dark chocolate, chopped
• Vegetable oil, for frying
• Powdered sugar, for dusting

Cooking Instructions:

1. Prepare the Dough: In a large bowl, combine the flour, sugar, yeast, and salt. Stir the warm milk into the dry ingredients, followed by the egg. Mix until a dough begins to form.
2. Knead and Rest: Add the softened butter to the dough and knead it on a floured surface for about 8-10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
3. Shape the Bombolini: After the dough has risen, punch it down to release the air. Divide the dough into small, equal pieces (about 12-15). Flatten each piece slightly, place a piece of chopped dark chocolate in the center, and then fold the dough around the chocolate, pinching the seams to seal.
4. Second Rise: Place the shaped bombolini on a baking sheet lined with parchment paper. Cover them with a towel and let them rise again for about 30 minutes.
5. Fry the Bombolini: In a deep saucepan or fryer, heat vegetable oil to 350°F (175°C). Carefully lower the bombolini into the hot oil in batches, frying them for about 2-3 minutes on each side until they’re golden brown and cooked through.
6. Drain and Dust: Use a slotted spoon to remove the bombolini from the oil and drain them on paper towels. Once slightly cooled, dust them generously with powdered sugar.

Extra Tips:

When making Italian Chocolate Bread Bombolini, it’s important to ascertain that the oil is at the correct temperature before frying. If the oil is too hot, the bombolini will brown too quickly on the outside while remaining raw inside.

If it’s too cool, they’ll absorb too much oil and become greasy. Also, be sure to seal the dough well around the chocolate to prevent it from leaking out during frying. Enjoy these treats warm for the best flavor and texture!