Heat the oven to 180 C / 355 F. Grease a 20 x 20 cm baking dish with butter and dust with breadcrumbs or line with parchment paper.

Combine the rinsed millet, 500 ml milk, and 250 ml water in a medium saucepan. Add a pinch of salt and bring to a gentle boil over medium heat.

Reduce heat to low, cover, and simmer for 20 to 25 minutes, stirring occasionally, until the millet has absorbed all the liquid and is soft with a creamy, porridge-like consistency.

Remove from heat and stir in the butter until melted and fully incorporated. Set aside to cool for 10 to 15 minutes.

Separate the eggs. Beat the yolks with the sugar and vanilla extract in a bowl until pale and slightly thickened, about 2 minutes.

Stir the egg yolk mixture into the cooled millet until evenly combined.

In a clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form.

Fold the egg whites into the millet mixture in two additions using a spatula, working gently to keep as much air as possible.

Pour the mixture into the prepared baking dish and smooth the top with a spatula.

Bake for 30 minutes covered with foil, then remove the foil and bake for a further 10 minutes until the top is golden and a skewer inserted into the center comes out clean.

Remove from the oven and let the pudding cool in the dish for at least 20 minutes before slicing and serving.