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Middle Eastern

Om Ali

Egypt's beloved warm bread pudding: crisp baked pastry crumbled into sweet vanilla milk with toasted nuts, coconut and raisins, blanketed in cream and grilled until the top blisters golden. Traditionally served hot, straight from the dish.

Desserts
35 min10 prep · 25 cookEasy734 kcalper serving
Om Ali

Method

  1. Heat the oven to 200C. Lay the 50 g of puff pastry on a baking tray lined with paper and bake for 15 minutes, until fully puffed, dry and deep golden. Slide it onto a rack and leave to cool completely so it crisps — soggy pastry will turn to paste in the milk.
  2. Meanwhile, put the 25 g of chopped mixed nuts and 8 g of desiccated coconut in a dry frying pan over medium heat and toast for 2-3 minutes, shaking constantly, until the coconut is pale gold and the nuts smell fragrant. Tip straight out onto a plate to stop the cooking.
  3. Pour the 200 ml of whole milk into a small saucepan with the 20 g of caster sugar and 0.25 tsp of vanilla extract. Warm over medium-low heat, stirring until the sugar dissolves, and bring just to the point of steaming with bubbles at the edge — about 4 minutes. Do not let it boil over.

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Per serving

734kcal
15gprotein
60gcarbs
50gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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