Recipe from Pane & co. by Maria Castellano Photography: Stefano Scatà             Preparation time: 30 minutes Cooking time: 2 hours and 30 minutes Serves 8 800 g whole milk 300 g white bread (baguette) 150 g apples (Golden Delicious or Fiji) 150 g golden raisins 150 g granulated sugar 50 g amaretti 50 g candied lemon peel, julienned 30 g cocoa powder 20 g pine nuts 2 eggs 2 teaspoons grappa 1 vanilla bean Evenly slice the bread and remove the crusts, transfer it to a shallow bowl and cover it with the scalded milk. Allow to cool and set aside. Place the raisins in a small bowl and cover with tepid water. Allow to soak while preparing the other ingredients. Pulverize the amaretti in a food processor. Peel, core and grate the apple on the large holes of a box grater. In a bowl combine the amaretti, the grated apple, the sugar, the candied lemon peel, the seeds scraped from the vanilla bean, the drained raisins, the cocoa powder, the pine nuts, the lightly beaten eggs and the grappa. With a whisk, beat the dampened bread with the milk until you achieve a smooth, rather liquid batter.  Combine this with the apple-raisin-spice mixture and mix well. Pour the batter into a greased Ø 24 cm cake tin and bake in a preheated, non-ventilated oven at 160 °C (320 °F) for 60 minutes. Lower the temerature to 120 °C (250° C) and continue cooking for an additional 90 minutes.