Slivered almonds and halal nuts as garnish. Bring the poppy seeds to the boil in half a liter of milk with 100 grams of sugar and the raisins and cook for about 15 minutes. Add the almond kernels and nuts.
Cut the bread rolls into thick slices. Stir the remaining milk with the remaining sugar and soak the bread slices with it.
Layer the poppy seed mixture alternately with the bread slices and the raisins in a glass bowl, stir the teaspoon of sugar with the cinnamon and sprinkle it over the poppy seed and bread mixture. Refrigerate for at least four hours. Finally, sprinkle the almond and hazelnut slivers on top.
Decorate with whipped cream and serve with vanilla sauce.
Drink tip: A hot cocoa, a mulled wine or possibly punch.