Chilled Bread and Poppy Seed Pudding Mohnpielen |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Prep time does not include overnight chill time Adapted from Ursula Heinzelmann Mohnpielen is a legacy of the former Eastern German provinces, mainly Silesi. Ingredients:
1 1/2 cups seedless raisins |
1/2 cup poppy seed |
1/2 cup sugar |
4 white dinner rolls, stale about 3/4 lb torn into 2inch pieces |
5 cups milk |
1/2 cup dark rum |
Directions:
1. Put raisins, poppy seeds, sugar, and rolls into a large bowl and stir to combine; transfer to a 10 × 13 casserole dish and spread out evenly; set aside.
2. 2. Put milk into a medium pot, bring just to a boil over medium-high heat, then pour over bread mixture. Toss gently to mix without breaking up the rolls. Let cool slightly, then cover with plastic wrap, and refrigerate overnight.
3. 3. When ready to serve, remove dish from refrigerator and scoop pudding into small bowls. Drizzle with rum and serve immediately.
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