Poppy Seed Bread Pudding (Mákos guba)

I took this picture when we made the Poppy Seed Bread Pudding in cooking class

Recipe as written from Culinary Hungary (with permission):
Ingredients for 4 people:

5-6 pieces of 1-2 day old bread rolls – cut into ½ inch slices

800 ml of lukewarm milk (3 1/3 cups)

6 tablespoons of ground poppy seeds

2 tablespoons of powdered sugar (to mix with the poppy seeds)

2 tablespoons of vanilla sugar (mix with the milk)

2 tablespoons of powdered sugar (mix with the milk)

Butter

Preparation:

Heat the milk until lukewarm with 2 tablespoons of sugar and 2 tablespoons of vanilla sugar. (You can use regular sugar and vanilla extract.)

Mix the ground poppy seeds with 2 tablespoons of powdered sugar.

Butter a baking pan, lay out half of your bread slices and pour half of the milk over it. Sprinkle with half of the poppy seed-sugar mixture. Place the remaining bread pieces in the pan – this is the second layer - pour the remaining milk over it and sprinkle with the rest of the poppy seed and sugar mixture and some more powdered sugar.

Bake in preheated oven (180°C/355°F) for 10 minutes

Picture taken during cooking class

Patti's Notes: When we made this in the cooking class Andrew sliced the bread and toasted it in the oven (single layer), then let it cool completely before assembling the bread pudding.  

I used a baguette when I made this at home.  I sliced it in the morning and let it dry out on its own for a few hours prior to assembling.

  

I also used a 8" x 10" baking pan instead of individual ramekins.  

I ground my poppy seeds in a spice grinder.

~Source - recipes from a cooking class Connie and I took in Budapest Hungary at Culinary Hungary.