Heat the milk and cream with 115 g of sugar and the butter, let it melt.
In a bowl, place the bread in pieces (even whole slices are fine, you can break it up when it is softened).
Pour the milk over it and leave to soak (even overnight like I did).
Soak the raisins in the liqueur.
Take the bread bowl and break it up well with a fork or your hands. Add the crushed amaretti, chopped chocolate, cocoa, lightly beaten egg, 2/3 of the chopped hazelnuts and the squeezed raisins. Mix everything ... even with your hands is fine.
Line a baking tray with baking paper (to make it stick well you can wet it and squeeze it well).
Pour the mixture and distribute the hazelnuts on top, some whole and some crumbled.
Bake at 180° for about an hour (in my oven 170°, so adjust according to the power of your oven).
