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Bring the milk to the boil. Add the bread, eggs, 75 g Tagatesse, nutmeg, vanilla sugar (optional), raisins and almond flakes.
Grease a cake pan and pour the mixture into the pan.
Bake the pudding until golden brown in a preheated oven at 180 ° C for about one hour.
Make the glaze: melt the chocolate, add 50g Tagatesse and lemon juice and spread the mixture on the bread pudding with a brush.
Allow the pudding to cool and serve.