Ingredients for Omm Ali Egyptian Bread And Butter Pudding
- 10 sheets phyllo pastry
- 2 cups whole milk
- Heavy Cream
- 3 large eggs
- 1 tablespoon rose water
- Pistachio Nut
- Almonds
- Hazelnuts
- ½ cup raisins
- Ground Cinnamon
- (Optional) Whipped cream or vanilla ice cream for serving
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How to Make Omm Ali Egyptian Bread And Butter Pudding
- Preheat oven to 325°F (160°C).
- Place 10 sheets of phyllo pastry on a baking sheet. Brush lightly with melted butter. Bake for 15-20 minutes, or until golden and crisp. Keep an eye on it to prevent burning.
- Remove from oven and increase temperature to 400°F (200°C).
- In a saucepan, gently heat 2 cups whole milk and 1 cup heavy cream over medium heat until steaming (do not boil).
- In a separate bowl, whisk together 3 large eggs and 1 tablespoon rose water.
- Slowly whisk the egg mixture into the warm milk and cream mixture. Cook over very low heat, stirring constantly, until the custard thickens slightly (about 5-7 minutes). Do not boil.
- Crumble the baked phyllo pastry into bite-sized pieces. In a shallow baking dish (approximately 9x13 inches), layer half of the crumbled phyllo, followed by 1 cup chopped mixed nuts (almonds, pistachios, walnuts), and ½ cup raisins.
- Repeat layers with remaining phyllo, nuts, and raisins. Pour the custard mixture evenly over the layers.
- Bake for 20-25 minutes, or until the custard is set and the top is golden brown.
- Remove from oven and let cool slightly before sprinkling with 1 teaspoon ground cinnamon.
- Serve warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
69g
Fat
102g
Carbs
21g
