The Bonfire or the Pyre

Cut the rolls into slices, preferably when they are stale, so they absorb better the mixture liquid without breaking down. Peel the apples and cut them into even slices. Keep the slices similar in thickness to ensure even layers and even cooking.

Mix the milk with the eggs, lemon zest and (2.82 oz) 80 g of sugar. Work the mixture until you get a uniform mixture, without any separate traces of egg white or egg yolk. The aroma should be delicately citrusy and the consistency should be fluid.

Carefully butter a mold, focusing on the bottom and sides, so the cake will release more easily after baking. Spread the grease in a thin, even layer, leaving no exposed areas.

Wet the slices of bread well into the mixture of milk and eggs, letting them absorb the liquid without breaking them. The slices should be soft and moist in the center, but still intact enough to fit into the pan.

Arrange the soaked bread slices on the bottom of the pan, placing them close together to evenly cover the surface. Press lightly with your fingers to eliminate any empty spaces, without compacting the bread too much.

Cover the bread with a layer of apples, then spread raisins and some of the remaining sugar. Continue alternating bread, apples, raisins and sugar; you can make three or four layers, keeping the last one exclusively made of soaked bread.

Slowly pour the remaining milk and egg mixture over the cake, spreading it over the entire surface. Pour gradually to allow the bread to absorb the liquid without creating puddles; the surface should be evenly moist.

Bake at moderate heat for about 45 minutes. Wait until the bread has absorbed all the liquid: the cake is ready when it appears firm, the surface is dry and lightly golden, and there are no visible liquid areas in the pan.