recipe courtesy of Anna Maria Merighi
1 liter (4 1/3 cup) hot milk
50 grams (3.5 tbsp) raisins
3-4 pieces bread
3-4 tbsp butter
4 tbsp sugar
2-3 tbsp liqueur (rum, grappa, or liqueur of your choice)
1 envelope yeast
optional add-ins: diced apples or pears
Soak raisins in the liqueur for a few hours. Drain, then coat the raisins with flour.
Heat milk. Dice the bread and put it in the hot milk. Soak until bread is softened, and then add the rest of the ingredients. Mix, then bake for about an hour at 350°F.