Poppy Seed Bread Pudding from Chimney Cake or Crescent Roll, with Vanilla Custard

Name: Poppy Seed Bread Pudding from Chimney Cake or Crescent Roll, with Vanilla Custard
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Magyaros
Ingredients: 500 ml warm milk; 150 g ground poppy seeds; 50 g powdered sugar; 1 larger or two smaller chimney cakes, if not available, then 4 pcs butter crescent rolls; 5 pcs egg yolks; 200 ml whipping cream; 300 ml milk; 1 pc vanilla pod; 3 spoons powdered sugar; 1 pinch salt; Fruit; Vanilla

4 servings

Buy all ingredients right below the recipe

INGREDIENTS

500 ml warm milk
150 g ground poppy seeds
50 g powdered sugar
1 larger or two smaller chimney cakes, if not available, then 4 pcs butter crescent rolls

INGREDIENTS FOR THE CUSTARD

5 pcs egg yolks
200 ml whipping cream
300 ml milk
1 pc vanilla pod
3 spoons powdered sugar
1 pinch salt

WHAT ELSE YOU MIGHT NEED

Fruit
Vanilla

PREPARATION

1
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.
2
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.
3
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.
4
Then remove from heat and pour over the prepared guba, either immediately while warm or chilled.

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.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!