Poppy seed bread pudding
Andras Jokuti

Poppy seed bread pudding

Andras Jokuti


120 g poppy seeds (ground)

100 g icing sugar

2 egg yolks

50 g caster sugar

600 ml milk

1/2 vanilla pod

10–12 slices of brioche or sweet bun

50 g butter

a piece of orange and lemon rind

2 TS honey

pinch of salt

Poppy seed bread pudding

  1. Mix the poppy seeds and the icing sugar.
  2. Whisk up the egg yolk with the caster sugar.
  3. Warm up the milk with the vanilla seeds scraped out and the pod, a pinch of salt, orange and lemon rinds. Mix it with the egg yolk mix and let it thicken but not set.
  4. Remove vanilla pod and rinds. Butter a cake tin or smaller ovenproof dishes. Layer the dishes with the brioche slices, on each layer pour some hot vanilla sauce, then the poppy seed mix, a few daubs of butter and some honey. Continue this until all the ingredients are used up. Finish with butter on top.
  5. Bake for about 25 minutes, until the pudding sets and it takes a golden brown color. Serve it lukewarm, dusted with icing sugar.
  6. You make a sugar coating