Polish Makowka A Bread Pudding A No Cook Recipes

MAKOWKI ( POLISH POPPY SEED BREAD PUDDING)

Steps:

• Prepare a day before because this needs to refridgerate over night.
• It is sometimes difficult to find ground poppy seeds so I use the poppy seeds, put them in a coffee filter and pour boiling water over the poppyseeds twice, to soften them up, then put them in the food processor, set aside.
• In a large pot over medium heat bring the milk, cream and butter almost to a boil.
• While constantly stirring with a wooden spoon, add the honey, rum, amaretto, cinnamon, raisins, walnuts, and almonds.
• Reduce heat to medium low and let this cook for 10 minutes, stirring occasionally.
• Turn the heat off and add the ground poppy seed, stir twice and let the mixture sit for 10-15 minute( its important to have the heat off because the poppy seeds can become bitter if heated too much).
• The mixture should be slightly thickened.
• In a large glass bowl alternate layers the poppy seed mixture and the bread slices, starting with a ladle of the poppy seed mixture and ending with poppy seed mixture.
• Should be 3 - 4 bread layers.
• Cover the top with chocolate shavings and almond slices.
• Cover and put in the fridge overnight.
• We just serve this out of the bowl like a trifle, it is fairly firm you could probably slice it.
• Can be served with whipped cream.
• ( It lasts in the fridge for at least a week).
• Enjoy.

NOT YOUR GRANDMA'S BREAD PUDDING

Steps:

• For the bread pudding: In a large bowl, whisk together the cream and eggs. Add the brown sugar, raisins, butter, cinnamon, ginger and 1 cup granulated sugar. Mix well. Gently stir the bread cubes into the egg mixture. Refrigerate for 1 hour.
• Preheat the oven to 350 degrees F and coat a 9-by-13-inch baking dish with cooking spray.
• Pour the bread mixture into the prepared baking dish. If desired, sprinkle the top with the remaining 2 tablespoons of sugar. Bake until a knife inserted into the middle comes out clean, 45 to 50 minutes.
• Meanwhile, for the bourbon sauce: Combine the confectioners' sugar, bourbon, butter, milk and cinnamon in a medium saucepan, bring to a simmer over low heat, whisking constantly until thickened and no longer watery, 2 to 3 minutes. Serve with the bread pudding warm, at room temperature or chilled.

BREAD PUDDING I

Steps:

• Heat oven to 375 degrees F(190 degrees C)
• In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish.
• Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.
• Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.