The following recipe is a combination of many recipes that I have found, which I have adapted in several attempts and tailored to my needs.
Use a medium to large saucepan (or bowl) that can withstand boiling milk. The pot is only used for mixing and chilling. Tear the white bread into small pieces. About big enough that a piece of it can easily fit on a teaspoon. And off with it in the mixing pot. Add almonds, poppy seeds, sugar and, if necessary, raisins (or rum raisins). The amount of sugar can be varied. If you like it very sweet, you can add 1 - 2 tablespoons more here, if you don`t want it so sweet, add 1 - 2 tablespoons less to the mixture.
Briefly bring the milk to the boil in an extra saucepan. Pour the hot milk into the mixing pot over the poppy seed mixture and stir everything well. Let it cool down and then put it in the refrigerator for several hours (approx. 6 hours or overnight). During this time, the mass can swell and permeate nicely.
Serve in small bowls (if the mixture is too thick for you, you can still add milk now and simply stir well afterwards).
Remarks:
Raisins and alcohol are optional. If you don`t like that, just leave it out. At the end I always mixed the raisins soaked in alcohol into half the mixture in the saucepan (but then only used about 100 g raisins) to cover all possibilities. I. E. the alcohol is only there to pickle the raisins. Of course, you can also just take normal raisins without alcohol. If you want to put them in, it`s best to do a little beforehand and let the raisins drain before they are added to the mixture.
Important: Make sure to use the poppy seeds ground. Can already be bought ready-made. But you can do it yourself in a coffee grinder (as fine as possible), which is an annoying job. The finer the poppy seeds are ground, the better it will swell in the milk at the end.
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