Recipe: Gateau bergeronin

1 Preheat the oven to 355°F (180°C) (gas mark 6).

2 In a large bowl, place your bread, then pour over it the milk, honey, olive oil, liqueur and beaten eggs.

3 Make sure your hands are very clean, then with both hands mix by lifting the mixture in the bowl, everything should be well combined.

4 Pour half of your mixture into a loaf tin (Tefal style), then scatter your crushed almonds and finish by covering with the rest.

5 Bake in the middle of the oven for 40 minutes, if it browns too much, cover with aluminum foil.
This cake will rise a lot during cooking and then fall as it cools.
* For children you can use only elderflower syrup.
Also, don't try to find its reference on Google or elsewhere, when I made this cake I found a name for it all by myself like a big boy (smiles)