Hungarian Poppy seeds bread pudding (mákos guba / bobajka)

Instructions:

  1. Prepare the Bread: Slice the kifli or bread into ½-inch thick rounds and place them in a large mixing bowl.
  2. Heat the Milk Mixture: In a saucepan, warm the milk with butter, sugar, and vanilla extract until the sugar dissolves. Do not boil.
  3. Soak the Bread: Pour the warm milk mixture over the bread pieces and gently toss until all are evenly soaked but not mushy.
  4. Add the Poppy Seeds: Mix the ground poppy seeds, honey (if using), cinnamon, and lemon zest. Sprinkle this mixture over the soaked bread and gently mix.
  5. Bake or Serve Fresh:
    • Classic version: Serve immediately, warm, with a dusting of powdered sugar.
    • Baked version: Transfer to a buttered baking dish and bake at 350°F (175°C) for 15–20 minutes until slightly crispy on top.
  6. Serve: Enjoy warm, optionally drizzled with more honey or a dollop of vanilla sauce or whipped cream.

Tip:

For a richer version, add a few beaten egg yolks to the milk mixture before pouring over the bread, or serve with vanilla custard!

Would you go for the baked version or the traditional soft style? 😊