Blackberry, Raspberry Bread Pie – Torta di Pane con More e Lamponi
Music: What About Georgia, Miranda Lambert. Sometimes we think we need a change and leave, and sometimes the change we need is leaving home to find out there it’s not what we’d been aspecting. It happened to me once, and it took me so long to understand that I’d never find what I thought I’d find, but then I realized that, really, being free is right where you belong. This bread pie reminded me of that feeling.
Tuscan bread (without salt), depending on how big your mould is
200 gr blackberries and raspberries
200 ml milk
100 gr butter
2 Tsb millefiori honey
1 vanilla bean, seeds
Bring to a boil the milk, the butter, the honey and the vanilla bean. In the meantime, cover the base of a well-greased mould with some bread and lay the berries on it (leaving a few for the top), and then cover with the remaining bread, pressing well. Top with the berries. Remove the vanilla bean and then pour the milk mixture over the cake. Bake in a 180° C oven until the milk has been absorbed, but the cake is still soft.