Omm Ali (Egyptian Bread and Butter Pudding)

Based on a recipe from Soheila Kimberley’s book, Taste of the Middle East.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Preheat oven to 325 degrees F.
  • Place phyllo pastry on a baking sheet and bake for 15-20 minutes until crisp.
  • Remove from oven and raise temperature to 400 degrees F.
  • Scald milk and cream by pouring into a pan and raising heat gradually until hot but not boiling.
  • Gradually add the beaten egg and rose water.
  • Cook over a very low heat, until the mixture begins to thicken, stirring constantly.
  • Using your hands, crumble the pastry and spread it in layers with the nuts and raisins into the bottom of a shallow baking dish.
  • Pour the custard mixture over the nut and pastry base and bake for 20 minutes, or until golden.
  • Sprinkle with cinnamon and serve with light cream.
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RECIPE MADE WITH LOVE BY

@mersaydees
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@mersaydees
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"Based on a recipe from Soheila Kimberley’s book, Taste of the Middle East."
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  1. Sydney Mike
    Tagged this because it has pistachio nuts & raisins & because it's a bread pudding, although of a different kind than I usually make! A GREAT PUDDING, which I made in an 8-inch square baking dish! Thanks for a very nice threat! [Tagged, made & reviewed for the VIP in this month's Vegetarian/Vegan Recipe Swap 15]
    Reply
  2. mersaydees
    Based on a recipe from Soheila Kimberley’s book, Taste of the Middle East.
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