Typical of Italian Cooking is the capacity of using left overs, so let’s us use bread for this cake wonderful for morning breakfast or served with gelato oe crema pasticcera
300g stale bread
6 spoonfuls sugar
2 spoonuls unsweetened cocoa
1 spoonful pine-nuts
1 packet vanilla powder
1 spoon of brandy
Break the bread in pieces. Place it in a dish ,add the milk and leave to soak for 30 minutes. When the bread has softened, make it into a pulp, squeezing it.
Add the melted butter and the other ingredients.
Pour the mixture into a greased dish and sprinkle with breadcrumbs. Place a few flakes of butter on top. Place in the oven for 1 hour at 175°C. Decorate with the almonds.