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.
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.
Bake for about 25 minutes, until the pudding sets and it takes a golden brown color. Serve it lukewarm, dusted with icing sugar.