Rigodon farmer's dish from Burgundy

Ingredients for 4 servings:

• 1 liter of milk
• 1 vanilla pod(s), slit
• 2 tsp cornstarch or potato flour
• 4 eggs
• 100 g raw cane sugar
• 250 g bread(s), sweet, e.g. brioche, apostle bread, also cake leftovers
• 80 g nuts, chopped
• some butter

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

with cake leftovers, can be eaten hot or cold

Dice the cake or bread scraps. Lightly toast the nuts. Take some of the cold milk and stir in the cornstarch. Bring the remaining milk to a boil with the vanilla pod and stir in the cornstarch (you could also use custard powder). Bring to a boil and then let cool slightly. Meanwhile, whisk the eggs with the raw cane sugar. First stir a few spoonfuls of the hot milk into the egg and sugar mixture, then slowly pour the egg and sugar mixture into the milk, stirring constantly. Fold in the cake or bread scraps and the nuts. Grease a baking dish, pour in the mixture, top with knobs of butter, and bake at 200 degrees Celsius for about 30 minutes. If necessary, cover the casserole with baking paper to prevent it from browning too much. Serve with fruit compote or fruit puree.