Steps
- Preheat the oven to 350°F / 180°C. Cut 350g of stale bread rolls into chunks about 2in / 5cm long and ½in / 1cm thick; toast on a baking sheet for 12 minutes.
- Heat 2½ cups of whole milk and ½ cup of sugar with 130g of finely ground poppy seeds, the zest of 1 lemon, and 1 pinch of salt.
- When simmering, pour over the bread in a heatproof serving dish. Toss gently so the bread absorbs the milk evenly.
- For the sauce, heat 2 cups of whole milk to boiling. Whisk 5 egg yolks, 1 teaspoon of vanilla extract, and ¼ cup plus 2 tablespoons of sugar; slowly whisk in the hot milk.
- Stir over medium-low heat for about 5 minutes, until slightly thickened. Mix 1½ tablespoons of all-purpose flour with 2 tablespoons of cold whole milk, then whisk into the sauce.
- Keep stirring at a bare simmer until the sauce coats a spoon. Serve the soaked bread with the warm sauce.