heat the oven to 180 °C.
first combine milk, 50g butter and vanillaseeds and bring to a boil. cut the bread in cubes, then cover with the hot milk. let sit for about 30 minutes. then pure roughly.
mix with chocolate, candied fruit, sultanas, almonds & some almond extract. mix very well.
whip eggs, sugar and cinnamon until light and foamy. then carefully combine with the bread mixture.
butter a springform pan (about 26cm round), then dust with the breadcrumbs. fill in the mixture, sprinkle with the pine nuts and butterflakes. bake in the oven for 70 to 80 minutes.
then have patience and let cake stand for at least 2 days before serving.
dust with some icing sugar before serving. enjoy!