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1
Prepare a day before because this needs to refridgerate over night.
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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.
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3
In a large pot over medium heat bring the milk, cream and butter almost to a boil.
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4
While constantly stirring with a wooden spoon, add the honey, rum, amaretto, cinnamon, raisins, walnuts, and almonds.
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5
Reduce heat to medium low and let this cook for 10 minutes, stirring occasionally.
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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).
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7
The mixture should be slightly thickened.
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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.
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9
Should be 3 - 4 bread layers.
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10
Cover the top with chocolate shavings and almond slices.
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11
Cover and put in the fridge overnight.
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12
We just serve this out of the bowl like a trifle, it is fairly firm you could probably slice it.
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13
Can be served with whipped cream.
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14
( It lasts in the fridge for at least a week).
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15
Enjoy.
