Makowki is a traditional poppyseed bread pudding that makes good use of leftover hoska, challah or chalka. It's a no-egg, no-bake, elegant dessert similar to a trifle and especially pretty when served in a wine glass.
This needs to set up overnight in the refrigerator, so plan accordingly.
Makes 6 to 8 servings of Polish Poppyseed Bread Pudding or Makowki
Prep Time: 20 minutes
Cook Time: 0 minute
Ingredients:
- 2 cups milk
- 2 cups heavy cream
- 1 tablespoon butter
- 3 ounces dark rum
- 6 ounces amaretto
- 1 teaspoon ground cinnamon
- 1/3 cup dark or golden raisins
- 1/4 cup walnuts, chopped
- 1/4 cup + 1 tablespoon sliced almonds
- 1 (11-ounce) can poppyseed filling
- 1 (1-pound) loaf raisin bread, sliced into 3/4-inch cubes
- 2 ounces bittersweet or semisweet chocolate, shaved
- Whipped cream, optional
Preparation:
- In a large saucepan over medium heat, bring milk, cream and butter almost to a boil.
- While constantly stirring with a wooden spoon, add rum, amaretto, cinnamon, raisins, walnuts and 1/4 cup sliced almonds. Reduce the heat to medium-low and let cook for 3 minutes, stirring occasionally.
- Add the poppyseed filling and thoroughly combine.
- In a large trifle bowl, or individual wine or parfait glasses, alternate layers of poppyseed mixture with layers of bread, beginning and ending with poppyseed mixture. There should be 3 to 4 bread layers.
- Cover with plastic wrap and refrigerate overnight.
- When ready to serve, top with chocolate shavings, 1 tablespoon sliced almonds, whipped cream and a fanned-out strawberry or cherry if desired. This dessert keeps well refrigerated for a week.
