Poppy Seed Bread Pudding from Chimney Cake or Crescent Roll, with Vanilla Custard
15 min
Pataky Péter
Preparation method
Pour warm milk over the chimney cake torn into smaller pieces or the crescent roll cut into rings, sprinkle with sweetened poppy seeds, and set aside.
For the custard, mix the egg yolks with sugar and the scraped seeds of the vanilla bean, while bringing the milk and cream to a boil with the vanilla pod.
Pour the hot liquid over the eggs, stirring constantly to prevent it from curdling, then return to the heat and warm over low heat until the custard begins to thicken slightly.
Chef's tip
The remaining egg whites can be whipped into a foam with a little salt and sugar. Then spoon it over the prepared guba, which has been topped with custard, into an ovenproof dish and bake for 15 minutes. This is a winter version; in summer, it's better to serve everything cold. You can also add fruits to the guba according to taste, and even put vanilla in the scalding milk.