Makowki ( Polish Poppy Seed Bread Pudding)

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READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare a day before because this needs to refridgerate over night.
  • It is sometimes difficult to find ground poppy seeds so I use the poppy seeds, put them in a coffee filter and pour boiling water over the poppyseeds twice, to soften them up, then put them in the food processor, set aside.
  • In a large pot over medium heat bring the milk, cream and butter almost to a boil.
  • While constantly stirring with a wooden spoon, add the honey, rum, amaretto, cinnamon, raisins, walnuts, and almonds.
  • Reduce heat to medium low and let this cook for 10 minutes, stirring occasionally.
  • Turn the heat off and add the ground poppy seed, stir twice and let the mixture sit for 10-15 minute( its important to have the heat off because the poppy seeds can become bitter if heated too much).
  • The mixture should be slightly thickened.
  • In a large glass bowl alternate layers the poppy seed mixture and the bread slices, starting with a ladle of the poppy seed mixture and ending with poppy seed mixture.
  • Should be 3 – 4 bread layers.
  • Cover the top with chocolate shavings and almond slices.
  • Cover and put in the fridge overnight.
  • We just serve this out of the bowl like a trifle, it is fairly firm you could probably slice it.
  • Can be served with whipped cream.
  • ( It lasts in the fridge for at least a week).
  • Enjoy.
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