Umm Ali (Egyptian Bread Pudding)
Ingredients
- 4 Puff pastry squares I used standard size Switz frozen puff pastry squares (can also use ready-baked)
- 2 tbsp Raisins
- 2 tbsp Coconut flakes I didnt add this
- 2 tbsp Pistachios roughly chopped
- 2 tbsp Walnuts, roughly chopped
- ½ cup Full fat milk
- ½ cup Whipping/heavy cream
- 3 tbsp Sweetened condensed milk refer notes
- 1/8 tsp Cinnamon powder
Instructions
- If using frozen puff pastry, bake it as per package instructions. Remove from the oven and allow to cool enough to handle. You can do this ahead of time.
- Preheat oven to 180 C (if not already on for pastry).
- Grease an 8- inch baking dish with butter. Break up the pastry into roughly bite-size pieces. Put the pieces in the baking dish and sprinkle over the raisins, coconut, pistachio, and walnut pieces.
- Mix together the milk, cream, condensed milk and cinnamon powder. Pour the mixture over the pastry and nut mixture. Try to press the pastry down in to the liquid a little, or else toss the pieces so most if not all take in some of the liquid.
- Bake for approximately 15 minutes until the liquid is bubbling up slightly and the top is gently brown. You can eat this both warm or cooled.
Notes
You can use a mix of nuts that you like. Also, if you like the dish to be a bit saucier, I recommend you increase the milk and heavy cream quantity to 3/4 cup and adjust the quantity of condensed milk accordingly.
If you want the top of the pudding to have a golden brown color, broil the pudding for the last 5 mins of baking.
Though you can have it cold/warm, I like it warm.