OM ALI (EGYPTIAN BREAD PUDDING)

Om Ali (Egyptian Bread Pudding) image

Provided by Salma Hage

Yield Serves 6-8

Number Of Ingredients 10

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11 oz. (320 g) sheet of puff pastry
¾ cup (3 oz. or 85 g) golden raisins
⅓ cup (1 oz. or 50 g) pine nuts, toasted
⅓ cup (1 oz. or 50 g) whole almonds, toasted and roughly chopped
⅛ cup (1 oz or 25 g) raw pistachios, toasted and roughly chopped
3¼ cups (750 ml) whole milk
1 cup (9 fl oz. or 250 ml) heavy cream
⅓ cup (2 oz. or 60 g) golden superfine or caster sugar
1 tsp. rose water
1 tsp. ground cinnamon

Steps:

Preheat the oven to 400°F or 200°C. Unroll the puff pastry and lay it on a flat baking sheet. Bake in the center of the preheated oven for 12 minutes, until golden and puffed. Turn the oven temperature up to 425°F or 220°C.
When the pastry has cooled slightly, roughly chop it and arrange it in a baking dish with the raisins and nuts. Pour the milk, cream, and sugar into a saucepan and bring to a simmer. As soon as the mixture starts to bubble, remove from the heat and stir in the rose water. Pour the mixture over the pastry, raisins and nuts. Sprinkle the cinnamon over the top and place in the center of the hot oven.
Bake for 22-25 minutes, until golden and bubbling. Serve warm.