• Serves 8 people

  • 300 gm day-old Italian white bread, crusts removed, torn into 2cm pieces
  • 600 ml milk
  • 2 apples (such as pink lady), finely chopped
  • 2 pears (such as beurre Bosc), finely chopped
  • 2 eggs, lightly whisked
  • 70 gm (½ cup) golden raisins
  • 80 gm caster sugar
  • 2 tbsp plain flour
  • Finely grated rind of 1 lemon
  • Scraped seeds of 1 vanilla bean
  • 40 gm butter, melted
  • 1 tbsp rosemary leaves
  • For scattering: demerara sugar
  • Vin santo mascarpone
  • 250 gm mascarpone
  • 50 ml vin santo
  • 1 tbsp pure icing sugar, sieved
01   Preheat oven to 180C. Soak bread in milk until softened (1 hour), pour off excess milk (discard), transfer bread to a large bowl and stir to a coarse purée. Add fruit, eggs, raisins, sugar, flour, lemon rind, vanilla and a pinch of salt and stir to combine. Press into a buttered 24cm-diameter springform tin, drizzle with melted butter, scatter with rosemary and a generous amount of demerara sugar and bake until golden and cooked through (50 minutes-1 hour). Set aside to cool in tin (15 minutes), then carefully remove sides of tin and cool slightly.
02   Meanwhile, for vin santo mascarpone, combine ingredients in a bowl. Serve with miascia.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.
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