First, grind fine the poppy seeds, then place it in a large bowl. (If you are using raisin, once softened, add then into the bowl too).

Moving on to the buns. Slice, not so thinly, then set aside.

In a pot, pour the milk, add in sugar and vanilla essence. Bring to simmer, and take off pot from the stove.

Quickly dip bread slices into milk, then place them into the large bowl.

Mix well to combine.

Serve it immediately, or at room temperature, or chilled is the way I prefer.