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Poppy Seed Bread Pudding made with Coconut Milk - Mákos Guba

I've been slacking off! Ah I feel so ashamed how I just stopped sharing recipes lately... Ah! I sincerely apologize about that. I'm gonna make up for it, I promise :) Lots and lots of wonderful recipes are coming!! Yay for that! I don't know if it's obvious but I am convincing myself, as well :) Csilla needs to get back to cooking and baking! 

But I'll give you some insights of my life now. So, I got a job now! My very first, real job :) Also, I moved in with my best friend in the city. I mean, we've been living together since May but it was a part-time deal until September. Now I only spend Sundays at my parents'. Therefore I don't cook nearly as much as I used to. I simply don't have the time or the energy or the mood. I eat lots of salads, sandwiches and very less warm food :(. I miss it so so so badly! That's why I decided to make menus planned each week so I'll buy all the groceries I'll be needing and I'll cook! Does anyone have some good tips on how to manage work and cooking on the weekdays?

But about this bread pudding! It's a modified traditional Hungarian dessert. It's really cheap, easy and quick to make! Okay, making it with coconut milk makes it more expensive but what can a milk-intolerant girl do? It's really delicious, mainly if you're a fan of poppy seeds. I'm in love with them, taste soooo awesome! Okay, I don't keep you on your toes and here I come with the recipe :)

ps: this bread pudding is made with a typical Hungarian crescent shaped bread, called kifli. but you can substitute it to normal bread or rolls. 

Poppy Seed Bread Pudding - Mákos Guba

5 kifli or slices of white bread- let them out uncovered overnight so they'll become dry
1 and 1/2 cans coconut milk - the 13.66 ounce can
3/4 cup water
3 egg yolks
4 tablespoons powdered sugar
1 cup poppy seed
1/2 cup powdered sugar
1 lemon's zest
2 tablespoons butter

Cut the dry bread into pieces as you normally would making bread pudding. 
Whisk the egg yolks with the coconut milk and water together. Heat the milk-egg mixture on the stove and add the powdered sugar and vanilla in it. Stir it occasionally and cook for 8 minutes. 

While the milk is cooking, mix the poppy seeds with the 1/2 cup sugar and lemon zest. Set aside.

Preheat your oven to 175C (350F).

Grease a medium sized baking dish. Add one layer of bread pieces. Pour half the milk mixture on top, covering every bread piece. Sprinkle with the poppy seed generously. Add the remaining bread pieces. Sprinkle with the poppy seed and pour the milk. Cut the butter into small bits and place them on top of the bread pudding. 

Bake for about 20-25 minutes. Serve it warm and garnish it with some powdered sugar.


  1. This looks amazing -- love poppy seeds and coconut and bread pudding so this is sure to be a winner.


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