We used pane di casa from Woolworths supermarkets. For a change, replace spread with raspberry jam and hazelnuts with chopped roasted almonds.
Ingredients
Method
To make the crumble, combine the our and sugar in a bowl. Rub in the butter with your fingertips to form coarse crumbs. Stir in the hazelnuts. Spread onto an oven tray lined with baking paper.
2 Cook in a moderate oven (180C), stirring halfway through cooking time, for about 12 minutes, or until golden brown and crisp. Remove from oven and cool on tray.
3 Meanwhile, trim ends from the pane di casa bread and cut into 12 even slices (about 1 1⁄2cm thick). Sandwich together two slices at a time with chocolate hazelnut spread.
4 Whisk the eggs, milk, sugar and vanilla in a large jug. Pour into a large, shallow dish. Add the sandwiches and let stand for 5 minutes. Turn over and repeat until soaked. Remove, allowing excess egg mixture to drain away. Place them about 4cm apart, on a large oven tray.
5 Cook in a hot oven (200C) for about 20 minutes, or until golden brown.
6 Serve warm topped with cream, hazelnut crumble and fresh raspberries.
