Soak the stale bread in the milk in the morning and then pass it through a colander in the afternoon. Add the sugar and cornmeal, stir well and put on the head to boil. Peel the apples and slice thinly; place them on a baking pan, sprinkle with cane sugar and bake at 160° for 10 minutes.
Drain them and add them to the bread with raisins and figs, after having softened them in water. Add the rest of the ingredients (keeping a few pine nuts aside) and mix everything well. Grease a cake pan with butter, sprinkle with breadcrumbs and pour in the dough to 3/4 of its capacity. Decorate with some pine nuts and cane sugar and bake in the oven at 160° for 30 minutes.
Recommended wine: Breganze Vin Santo.
Recipe from "Cucina Veneta di Montagna” - Terraferma publishing.