EGYPTIAN BREAD PUDDING RECIPE BY TASTY

Egyptian Bread Pudding Recipe by Tasty image

Provided by Tikeyah Whittle

Time 1h17m

Yield 12 servings

Number Of Ingredients 16

3 ¾ cups whole milk
½ cup heavy cream
½ cup sugar
½ teaspoon kosher salt
1 tablespoon whole cardamom pods
1 teaspoon whole clove
2 whole cinnamon sticks
3 orange peels, large strips
1 lb store bought mini palmiers, divided
1 cup golden raisin, divided
1 cup shelled pistachios, toasted and chopped, divided
¾ cup hazelnuts, toasted and chopped
¾ cup unsweetened flaked coconut
¾ cup slivered almonds, divided
unsalted butter, for greasing
½ cup mascarpone

Steps:

Preheat the oven to 350°F (180°C).
In a medium saucepan, combine the milk, cream, sugar, salt, cardamom, cloves, cinnamon sticks, and orange peels. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat and let the spices steep for 10-15 minutes.
While the spices steep, break ¾ pound (340 G) of the palmiers in half into a large bowl.
In a medium bowl, stir together ¾ cup golden raisins (120 G), ¾ cup pistachios (95 G), the hazelnuts, coconut, and ½ cup (70 G) slivered almonds to evenly distribute.
Liberally grease a 9 x 13-inch (22 cm x 33 cm) baking dish with butter.
Spread about half of the broken palmiers in the bottom of the baking dish. Top with half the raisin and nut mixture. Repeat with the remaining broken palmiers and nut mixture.
Gently pour the infused milk through a strainer over the baking dish and let settle. Arrange the remaining ¼ pound (115 G)whole palmiers on top. Dollop the mascarpone on top, then sprinkle with the remaining ¼ cup (35 G) golden raisins, ¼ cup (35 g) pistachios, and ¼ cup (35 G) slivered almonds.
Bake the bread pudding for 25 minutes, then broil for 2-3 minutes, until the top is crisp, golden brown, and bubbling.
Let rest for 20-30 minutes before serving.
Enjoy!