Umm Ali
An Egyptian bread pudding with puff pastry, milk, and nuts.
Contains common allergens
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Instructions
- 1
Preheat the oven to 400°F (200°C). Unfold the thawed puff pastry sheets onto a baking sheet and bake for 15-20 minutes until puffed, deeply golden brown, and crispy. Let them cool completely.
- 2
Tear the baked puff pastry into rough 2-inch pieces and place them evenly into a 9x13 inch baking dish.
- 3
Sprinkle the sliced almonds, chopped pistachios, raisins, and coconut flakes evenly over and between the puff pastry pieces.
- 4
In a large saucepan, combine the whole milk, sugar, and vanilla extract. Heat over medium heat until it is steaming hot and the sugar is completely dissolved (do not boil).
- 5
Pour the hot sweetened milk evenly over the pastry and nuts in the baking dish. Let it sit for 5 minutes so the pastry absorbs the liquid.
- 6
Whip the heavy cream until soft peaks form, then spread it evenly over the top of the soaked pastry. Broil for 3-5 minutes until the top is bubbling and lightly browned. Serve warm.
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