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Poppy seed bread pudding

Poppy Seed Bread Pudding (Mákos Guba)

Balazs
0 from 0 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine Hungarian
Servings 6 servings

Ingredients
  

  • 5 kifli bread (or 10 oz. - 270 g - regular white/sweet bread)
  • 10 oz. (300 ml) milk
  • 2 1/2 oz. (75 ml) cream
  • 3 tbsp (40 g) unsalted butter
  • 4 tbsp honey
  • 1 vanilla pod or 1 tsp vanilla extract
  • 14 tbsp (65 g) ground poppy seed
  • 1/4 cup (65 g) powdered or confectioner's sugar

Instructions
 

  • Preheat oven to 395° F (200° C)
  • Cut 1/2 inch (1 cm) kifli rings, or cut 1 X 1 inch (2.5 x 2.5 cm) squares if using bread. Put it in a 6 X 12 inch (16 x 30 cm) baking pan.
  • Heat milk, cream, butter, honey and vanilla in a saucepan, but don't bring it to a boil, just to let them melt together. If using a vanilla pod, don't forget to cut it and take out the seeds.
  • Mix ground poppy seed and powdered sugar (confectioner's sugar) in a bowl.
  • Pour the milk and cream mixture over the sliced bread. Mix carefully, not breaking the slices.
  • Sprinkle bread slices with the poppy seed mixture. Fold the whole pudding very carefully with a spatula so all parts become poppy seedy and sugary.
  • Bake for 20 minutes, until it becomes crunchy at the top but still soft in the middle.