Poppy Seed Bread Pudding

Poppy seed bread pudding (mákos guba) is one of the most intimate desserts of the Hungarian Christmas – the milk-soaked, baked bread-roll slices and the walnut-density poppy seed together create a real festive mood.

1. Cut the bread rolls into thin slices, and let them dry out a little – if slightly dry, they soak up the milk better, and do not fall apart.

2. In a pot bring the milk to the boil with the sugar and the vanilla sugar, then turn off the heat under it.

3. Into a buttered ovenproof dish layer the bread-roll slices, and sprinkle every layer generously with ground poppy seed.

4. Drizzle the hot, sugary milk over it slowly, so every slice soaks through evenly – let it stand for a few minutes, until it soaks in.

5. In an oven preheated to 180 °C bake it for 25 minutes, until the top is nicely golden.

6. Serve it warm, sprinkle the top with the remaining ground poppy seed and icing sugar.

Tip: The bread rolls are best used not fresh but 1-2 days old – this way they do not soak to a mush, but stay silky while still holding their shape.