Chilled Bread And Poppy Seed Pudding Mohnpielen Recipes

MAKOWKI ( POLISH POPPY SEED BREAD PUDDING)

Steps:

• 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.

CHILLED BREAD AND POPPY SEED PUDDING" MOHNPIELEN"

Steps:

• Put raisins, poppy seeds, sugar, and rolls into a large bowl and stir to combine; transfer to a 10" × 13" casserole dish and spread out evenly; set aside.
• 2. Put milk into a medium pot, bring just to a boil over medium-high heat, then pour over bread mixture. Toss gently to mix without breaking up the rolls. Let cool slightly, then cover with plastic wrap, and refrigerate overnight.
• 3. When ready to serve, remove dish from refrigerator and scoop pudding into small bowls. Drizzle with rum and serve immediately.