Absolutely! Here’s a traditional Hungarian Poppy Seed Bread Pudding (Mákos Guba) recipe—a sweet, comforting dessert often served during holidays.
Ingredients (serves 4–6)
8–10 slices of stale white bread (French bread, brioche, or similar)
200 g (1 cup) poppy seeds, ground
100 g (1/2 cup) sugar (adjust to taste)
500 ml (2 cups) milk
3–4 tablespoons butter
2–3 tablespoons honey (optional, for drizzling)
1 teaspoon vanilla extract
Pinch of salt
Optional: raisins or sultanas
Instructions
Prepare the bread:
Cut the bread into 1–2 cm (1/2 inch) thick slices or cubes.
Toast lightly in the oven or leave them slightly stale—it absorbs the milk better.
Prepare the poppy seed mixture:
In a small saucepan, warm the milk with sugar, butter, and vanilla until the butter melts. Do not boil.
Mix the ground poppy seeds with a little milk to make a thick paste.
Assemble:
Preheat oven to 180°C (350°F).
Arrange a layer of bread slices in a greased baking dish. Sprinkle some of the poppy seed mixture (and optional raisins) over the bread. Repeat layers until all bread and poppy seed mixture are used.
Pour the remaining milk over the top so the bread is well soaked.
Bake:
Cover with foil and bake for 25–30 minutes.
Remove foil and bake another 10 minutes to brown the top lightly.
Serve:
Drizzle with honey or dust with powdered sugar before serving. Best served warm.
✨ Tips:
The bread soaks up the milk and poppy seeds—don’t skip the resting time.
You can use brioche or sweet white bread for a richer pudding.
Some recipes add a bit of rum or orange zest for extra flavor.
If you want, I can also give you a super simple stovetop version of Mákos Guba that doesn’t require baking—it’s ready in under 15 minutes!
