Summary

Ingredients

• 8 bread rolls, 1 - 2 days old
• 2 ½ liters milk
• 400 g poppy seeds, round
• 300 g suar
• 400 g raisins

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Instructions

1. The night before:
2. Cut the rolls into approx. 5 mm thin slices and let them dry a little overnight on a baking rack.
3. Early in the morning:
4. Wash the raisins in hot water and pat dry. Mix the poppy seeds and sugar. Bring the milk to the boil in a saucepan, stirring constantly, remove from the plate and pour in the poppy-seed sugar mixture, also stirring. Push the pot back on the plate and let it boil briefly. Turn back the plate and let everything swell for 5 - 10 minutes.
5. In a large bowl, alternate layers of poppy-seed milk (stir again and again, the poppy seeds will settle at the bottom), bread slices and raisins. Let it stand in the cold for a few hours.
6. If necessary, add the sugared milk (also for the later portions).
7. We traditionally only eat it at Christmas. First after the Christmas mass on the 24th and on the following holidays as breakfast, dessert and in between.