A chameleon of dessert, Miascia (pronounced mee-AH-sha) appears on tables as baked bread pudding or cake. With a jumble of fruit and nuts found in the kitchen, stale bread becomes pudding or flour becomes cake. Add raisins or semi-dried figs, an apple and pear, perhaps some plump green grapes. A sprinkling of crunchy nuts, a hint of citrus, and a sprig of fragrant rosemary make this delicious specialty of Tremezzo, a resort town on the western shore of Lago di Como.
Whatever the presentation, serve Miascia any time of day. It is baked goodness as breakfast, as a merenda snack, or dessert. Serve warm or room temperature on the same day as made. If you’re lucky enough to have leftovers, briefly warm it in the oven. The custard puffs up and the Miascia jiggles, it is so light. The fragrance of the apple and pear infuse the pudding. With accents of lemon and fresh rosemary, similar to quiche in texture, this Miascia is restaurant-worthy.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. Measurement conversions include weight and/or volume since every baker prepares recipes differently.
Great Chef’s Tips for the best methods to make light bread pudding with creamy custard. Advance preparation the day before baking saves time the following day. Baking temperatures include F/C/Gas Mark for your convenience. Timing may vary with heat source. One PDF with photos.
8 servings. Bake Time with Water Bath: 60 to 70 minutes.