Poppy Dessert

For the poppy seed sauce, boil 500 ml milk with 100 g raisins and sugar and then let it swell for 10 min.

Blanch the almond kernels, remove the skin, chop finely and add to the poppy seeds.

Cut white bread into thick slices. Mix the remaining milk with the remaining sugar and soak the bread slices with it.

Layer the swollen poppy seeds alternately with the bread slices in a bowl and refrigerate for at least 2 hours.

Then serve the poppy seed dessert.

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