1. Prepare a day before because this needs to refridgerate over night. 2. It is sometimes difficult to find ground poppy seeds so I use the poppy seeds, put them in a coffee filter and pour boiling water over the poppyseeds twice, to soften them up, then put them in the food processor, set aside. 3. In a large pot over medium heat bring the milk, cream and butter almost to a boil. 4. While constantly stirring with a wooden spoon, add the honey, rum, amaretto, cinnamon, raisins, walnuts, and almonds. 5. Reduce heat to medium low and let this cook for 10 minutes, stirring occasionally. 6. Turn the heat off and add the ground poppy seed, stir twice and let the mixture sit for 10-15 minute( its important to have the heat off because the poppy seeds can become bitter if heated too much). 7. The mixture should be slightly thickened. 8. In a large glass bowl alternate layers the poppy seed mixture and the bread slices, starting with a ladle of the poppy seed mixture and ending with poppy seed mixture. 9. Should be 3 – 4 bread layers. 10. Cover the top with chocolate shavings and almond slices. 11. Cover and put in the fridge overnight. 12. We just serve this out of the bowl like a trifle, it is fairly firm you could probably slice it. 13. Can be served with whipped cream. 14. ( It lasts in the fridge for at least a week). 15. Enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
