Recipe: Bread and Roasted Hazelnut Pudding

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.