Egyptian Bread Pudding | Om Ali

Pastry sheets infused with layers of sweetened milk, nuts and raisins to create mouthwatering dessert!

5 from 2 votes

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Course: Desserts

Cuisine: Middle Eastern

Prep Time: 15

Cook Time: 30

Author :Nish Kitchen

Servings 4

Preheat oven to 200 C or 400 F. Line a baking tray with baking paper. Cut the puff pastry sheets into small squares.
Arrange the squares on the baking tray in a single layer.
Bake for about 20 minutes or until the pastry sheets are puffed and golden.
Meanwhile, combine together milk, cream and sugar in a sauce pan. Place sauce pan over medium-high heat.
When the mixture starts to boil, stir in ground cinnamon, if using.
Simmer for about 5 minutes.
You will need a small baking dish, approximately 8-inch x 8-inch.
Cover the base of the dish with half of puff pastry squares. Break them roughly into small pieces to fit in the dish.
Pour in half of the milk mixture.
Top with half of chopped nuts, raisins and coconut flakes.
Arrange the remaining puff pastry sheets in a single layer. Break the pastry sheets into small pieces if required.
Top with remaining nuts, raisins and coconut flakes.
Bake for about 10-15 minutes or until the top is golden.

Cinnamon - This is optional in this recipe as the traditional version does not include any flavourings. But, cinnamon adds tons of flavor to the dish. You can replace it with cardamom, nutmeg or vanilla.
Puff pastry sheets - Sub with croissants if you like. Just skip the first pastry sheet baking step, and add to the layers.