Ingredients
-
10 - 12
-
2 1/2
-
1
-
1
-
2
-
1/2
-
1/2
-
1/2
-
2/3
-
1
-
-
-
-
-
Directions
Omm Ali (Egyptian Bread and Butter Pudding), Based on a recipe from Soheila Kimberleys book, Taste of the Middle East , 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], Based on a recipe from Soheila Kimberleys book, Taste of the Middle East
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Steps
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1
Done
|
Preheat Oven to 325 Degrees F. |
|
2
Done
|
Place Phyllo Pastry on a Baking Sheet and Bake For 15-20 Minutes Until Crisp. |
|
3
Done
|
Remove from Oven and Raise Temperature to 400 Degrees F. |
|
4
Done
|
Scald Milk and Cream by Pouring Into a Pan and Raising Heat Gradually Until Hot but not Boiling. |
|
5
Done
|
Gradually Add the Beaten Egg and Rose Water. |
|
6
Done
|
Cook Over a Very Low Heat, Until the Mixture Begins to Thicken, Stirring Constantly. |
|
7
Done
|
Using Your Hands, Crumble the Pastry and Spread It in Layers With the Nuts and Raisins Into the Bottom of a Shallow Baking Dish. |
|
8
Done
|
Pour the Custard Mixture Over the Nut and Pastry Base and Bake For 20 Minutes, or Until Golden. |
|
9
Done
|
Sprinkle With Cinnamon and Serve With Light Cream. |
