Trentino stale bread cake

INGREDIENTS
3 large stale rolls or 4 small
2 pears or apples
Grated lemon or orange zest
1 teaspoon cinnamon
Half a small glass grappa, optional
2 eggs
2 glasses lukewarm milk
100 g dark chocolate
50 g butter
50 g sugar plus 2 tablespoons
1 sachet baking powder
A pinch salt
I finely dice rolls.

I soften in lukewarm milk in a bowl, stirring occasionally.

I whisk yolks with 50 g sugar until pale and fluffy.

I add to softened bread.

I microwave chocolate and butter to melt and add.

I peel and dice pears and combine with lemon zest, the small glass of grappa, two tablespoons sugar and teaspoon cinnamon.

I mix and let flavours develop.

I add pears to bread.

I mix and sift in baking powder.

I whisk whites stiff with salt.

I gently fold into mixture upwards from bottom.

I preheat to 180°C, add mixture to parchment-lined tin and bake about 50 minutes. Test centre with knife: if not clean, bake longer.

An excellent way to use stale bread without adding flour.