Mohnpielen: Poppy Seed Bread Pudding from Berlin and Brandenburg

Method

You'll needmedium saucepan, small saucepan, glass bowl (about 1.5 l), shallow dish, small frying pan, bread knife, whisk, hand mixer

1. Prepare

   Put the raisins in a cup, pour hot water over them and let them soak for 10 min, then drain. Cut the bread rolls into slices just under 1 cm thick with the bread knife. Set out the glass bowl.

2. Cook the poppy seeds

   Bring 350 ml of milk to a boil in the medium saucepan with the sugar, butter, salt and cinnamon. Whisk in the poppy seeds and simmer over low heat for 8–10 min, stirring, until you have a thick, glossy paste. Pull the pan off the heat, fold in the raisins and lemon zest and let it rest for 10 min; the poppy seeds keep swelling.

3. Warm the soaking milk

   Meanwhile, heat 250 ml of milk for soaking with 1 tbsp of sugar in the small saucepan until it steams but does not boil. Pour it into the shallow dish. In the next step, dip the bread slices in only briefly so they turn soft but not mushy.

4. Layer

   Dip about a third of the bread slices one at a time into the warm milk for 2–3 sec on each side and line the bottom of the bowl with them. Spread a third of the poppy seed filling on top. Build two more layers the same way; the top layer is poppy seed. Drizzle the remaining soaking milk evenly over the top and press everything down lightly with the back of a spoon.

5. Let it set

   Cover the bowl and let it cool to room temperature. Then refrigerate for at least 4 hrs, ideally overnight. The Mohnpielen are ready when the bread has soaked up all the milk and the layers are moist and hold together when you cut into them.

6. Serve

   Shortly before serving, toast the slivered almonds in a dry frying pan for 2–3 min until golden and scatter them over the poppy seed layer. Whip the cream to soft peaks. Scoop out the Mohnpielen in portions with a large spoon and serve cold with a dollop of cream.