Panmuez

Panmuez is a Trentino cake made of day-old bread, milk, eggs, sugar and golden raisins, browned in butter.

6 servings

Easy

Trentino Alto Adige

EasyTrentino Alto Adige

Panmuez is a sweet recovery preparation, designed to transform the day-old bread in a soft and golden cake, suitable for breakfast or a afternoon snack substantial. The recipe belongs to Trentino cuisine. The milk softens the soft bread crumb and creates the base of the mixture, while sugar and golden raisins add a simple and recognizable sweetness. The eggs help bind the ingredients and give structure during cooking; the salt completes the balance of flavors. Cooking in shallow pan, with browned butter and low heat, distinguishes the final result: a golden crust forms on the outside, while the inside retains a moist and firm texture. Flipping allows the second side to brown as well, making the cake evenly and well browned.

Instructions

Voice reading

6 steps · natural Italian voice

Soften the bread

Cut the day-old bread Cut the cubes into even cubes and transfer them to a large bowl. Pour in the milk and let them sit until the cubes are well soaked and easily crushed; the mixture it should become soft, without any dry parts in the center.

Sugar the mixture

Add the sugar to the softened bread and mix thoroughly. Distribute it evenly, working the mixture until the consistency appears smooth and moist, with no sugar accumulation on the bottom of the bowl.

Add eggs and raisins

Incorporate the eggs, one at a time, then add thegolden raisins and a pinch of salt. Mix until you obtain a uniform mixture, in which the grapes are well distributed and no visible traces of egg white or separate yolks.

Brown the butter

Melt the butter in a shallow pan Suitable for baking the tart. Let it brown briefly until it's hot and turns a light golden brown, without burning it: the aroma should be delicately toasted.

Cook the panmuez

Pour the dough into the shallow pan with hot butter and cook it over low heatContinue cooking gently until the surface is firm and forms a visible crust, while the cake remains compact and releases more easily from the edges.

Turn over and brown

Carefully flip the cake and brown it for a few more minutes. Finish cooking when the second side is evenly browned and has a well-formed crust, without over-browning the butter.

Chef's Tips

The editorial staff recommends letting the bread soften completely in the milk before adding the eggs and golden raisins, Like this the mixture it is homogeneous and the cake maintains a compact consistency during cooking.