Umm Ali (Egyptian puff-pastry bread pudding with nuts)

Egypt's national dessert: crisp pastry soaked in milk, with nuts, raisins and coconut, topped with browned cream. Its name means "Ali's mother," and legends tie it to a Mamluk sultana.

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Method

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1. Bake the puff pastry on a lined tray at 200 °C for 15-20 minutes until golden, then let cool (for croissants, just toast for 5 minutes). ⏱ Timer: 15 min
2. Break the pastry into coarse pieces and place in a baking dish.
3. Sprinkle with two-thirds of the nuts, raisins and coconut, and toss gently.
4. Bring the milk to a boil with the sugar and vanilla sugar, then pour over the pastry so it fully absorbs it.
5. Whip the cream to stiff peaks and spread it evenly over the top; sprinkle with the remaining nuts and coconut.
6. Bake on the top rack at 220 °C or under the grill for 8-10 minutes until the top is golden in spots. ⏱ Timer: 8 min
7. Serve hot or warm.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Also excellent made with leftover croissants or brioche.
• You can add cinnamon or a pinch of cardamom to the milk.

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