Mariconde

• 4–5 stale bread rolls
• milk
• 1 knob of butter
• 2

Break the bread rolls into large pieces, then put in a bowl and cover with warm milk. Let sit until completely soaked, then drain and squeeze out excess liquid.

Melt the butter in a saucepan and add the soaked bread. Cook over medium heat, stirring with a wooden spoon, until it forms a smooth puree. Transfer to a bowl and leave to cool to room temperature.

Stir in the eggs, one