1 Preheat your oven to 180° (gas mark 6).
2 Bring your milk to a boil with the vanilla and sugar (brown sugar or semolina).
3 Meanwhile, place your stale bread in a clean kitchen towel, close its 4 corners then using a rolling pin tap on it to crush it, open your towel and pour into a large bowl.
4 Pour your boiling milk over it, add the raisins, let swell for 3 minutes then add your 4 eggs beaten like an omelet and your roasted hazelnuts, stir well, and pour into your mold.
5 Bake in a water bath in the middle of the oven for 50 minutes then just before removing drizzle with a little honey or maple or agave syrup.
Serve hot, warm, or cold with jams, custard, chocolate spread etc etc and for some rediscover the flavors of their childhood.
Crush stale bread with a rolling pin, not a food processor: you keep small chunks that swell differently when soaked. At 50 minutes in a water bath, the custard must simmer gently, never boil. Too much heat and you get a grainy texture instead of creamy. That rolling pin motion is where the whole thing comes together.
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