Makowki ( Polish Poppy Seed Bread Pudding)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 12-13
• 2 cups poppy seeds, ground
• 2 cups milk
• 2 cups heavy cream
• 1 tablespoon butter
• 8 tablespoons honey
• 3 ounces rum
• 6 ounces amaretto
• 1 teaspoon cinnamon
• 1/3 cup raisins (pre-soaked in a little rum)
• 1/4 cup walnuts, chopped
• 1/4 cup sliced almonds
• 1 loaf raisin bread (sliced 3/4 thick)
• 2 ounces chocolate, shaved (bitter sweet)
• 1 tablespoon sliced almonds
• whipped cream (optional)

Recipe

• 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.