500 g stale white bread or possibly yeast pastry.
Soak raisins in orange liqueur. Bring poppy seeds, raisins and 100 g sugar to boil with 1/2 liter milk in a saucepan on 3, automatic heat 9 or 12. Remove the saucepan from the heat and allow the mixture to swell. Put the bread cut into small pieces in a suitable bowl, sprinkle with sugar. Heat the remaining milk and pour over the bread. Mix the almond kernels into the poppy seed mixture. Alternate layers of the swollen poppy seed and white bread mixture in a suitable bowl. Cover and chill overnight in the refrigerator. Serve with compote or a wine sauce.
Per piece
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