Ingredients
3/4 cup hazelnuts
2 cups light cream
1 1/2 cups milk
12 oz ciabatta, crusts removed, cut into 1/2 inch-thick slices
3 tbsp butter, melted
1/2 cup raisins
4 None eggs
2/3 cup sugar
1/2 tsp vanilla extract
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Stand mixer for bread dough, pastry, meringues, butter churning
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Electric butter churn — artisan butter from cream in minutes
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Preheat the oven to 350°F. Place nuts on a baking pan. Bake for 8 mins, or until skins begin to split. Place in a tea towel and rub to remove skins. Chop nuts coarsely. Bring cream, milk and hazelnuts to a boil in a medium saucepan. Remove from heat. Cover and let stand for 20 mins. Brush one side of each slice of ciabatta with butter. Arrange bread, butter-side up, overlapping slightly, in a shallow 2-quart baking dish, sprinkling raisins between layers. Whisk eggs, sugar and vanilla in a large bowl until combined. Gradually whisk in cream mixture. Strain mixture, reserving nuts. Pour hot milk mixture over bread; sprinkle with reserved nuts. Place dish in a large roasting pan. Add enough boiling water to come halfway up sides of dish. Bake for 50 mins, or until set. Let stand for 10 mins before serving.