BREAD CAKE

This bread cake is a confectionery with main ingredients of stale bread and milk, while the other components may vary from zone to zone, according to the local tradition.
To prepare the Torta di Pane Vigezzina, you add raisins, pine seeds, vanilla and sugar; to prepare the Torta di Pane of Val Formazza, you have to add eggs, sugar, cocoa, pine seed and dried fruit, e.g. apples, pears and apricots.
The Torta di Pane of the Biellesi Valleys have three recipes with different ingredients: in a first recipe you add eggs, sugar, vanilla sugar, cocoa, melted butter and raisins; in a second recipe: eggs, salt, butter and walnuts, while in a third: amaretti biscuits, cocoa, sugar, eggs, pears, lemon, pear seeds, or almond seeds and butter.
It is usually round, or rectangle, and is brownish with a very soft texture.