Rinse the kumquats in hot water, cut in half and simmer with sugar until the sugar has dissolved, remove from the heat and refrigerate.
Soak the white bread in red wine. Beat softened butter, honey, and lemon zest with a hand mixer until creamy, then gradually add the yolks. Finally, add the drained and squeezed bread and poppy seeds. Beat the egg whites with salt and 2/3 of the sugar slowly until creamy, sprinkle in the remaining sugar and beat until stiff. Preheat the oven to 250°C (approximately 475°F) and line a deep baking tray with paper towels. Pour in enough water so that the molds are 1/3 covered in the water. Grease the ramekins (8 cm diameter) (approximately 3 inches) with butter, sprinkle with sugar and refrigerate.
Fold 1/4 of the egg whites into the poppy mixture, add the remaining egg whites and also fold in gently. Pour the batter into the ramekins, place in the hot water and cook for about 20 minutes. Remove from the oven and immediately turn out onto plates. Serve garnished with orange zest and candied kumquats.