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.