Poppy Seed Bread Pudding with Vanilla Custard – Hungarian Recipes

This dessert is a favourite with Hungarian children.  In some families, its enjoyment is restricted to the winter holidays, while in others it is happily consumed almost every week.  There are many variations, but when made correctly, it is always soft, sweet, creamy, and packed with poppy seed flavour.


  • 10 crescent rolls
  • 200 g ground poppy seeds
  • 200 g powdered sugar
  • vanilla-flavoured sugar
  • lemon rind
  • a pinch of salt
  • 1 l milk
  • 4 egg yolks

For the vanilla custard:

  • 2 egg yolks
  • 20 g vanilla pudding mix
  • 50 g powdered sugar
  • half a vanilla bean
  • ½ l milk, scalded and still hot
  • 2 egg whites
  • 50 g sugar

Combine the dry ingredients.  Scald the milk with the egg yolks, add to the dry ingredients, and mix well. To make the custard, first, scald the milk.  Beat the egg whites with the sugar until stiff.  Combine the egg yolks with the powdered sugar, the vanilla pudding mix, and the scraped out flesh of the vanilla bean.  Carefully add the hot milk to the pudding, bring to a boil, and then fold into the egg whites.

Use drier rolls to better absorb the milk.  If you’re feeling adventurous, try adding ground walnuts to the poppy seeds.


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