Preheat oven to 180°C (356°F), fan assisted.
Crumble the bread and place it in a large bowl.
Bring the milk to a boil and pour over the bread. Leave it to soak the bread until cool. Mash with a fork.
Add the sugar, the beaten egg, the sifted cocoa powder and the coarsely chopped almonds and hazelnuts. Mix thoroughly.
Grease with butter a 18 cm round cake tin and dust with breadcrumbs and sugar. Spoon into the cake tin, smooth the surface with a spatula, sprinkle with sugar and add some butter slivers.
Bake for about 40 minutes, until crisp on surface but still moist inside.
Let cool and remove from the cake tin. Enjoy your breakfast and the new morning with a smile.