Ingredients
-
1
-
3/4
-
1/2
-
1/2
-
1/2
-
1
-
1/2
-
3
-
1/2
-
-
-
-
-
-
Directions
Egyptian Bread Pudding, Posted for Zaar World Tour 06, Made for PAC, Spring 2007 ~ I wouldn’t want to make this dessert very often, ’cause IT IS RICH, but I do love the combination of the four nuts! Just before serving I topped the pudding with a little sprinkle of coconut flakes & chopped pistachios! Very, very nice! The recipe is much appreciated!, Posted for Zaar World Tour 06
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Unroll Pastry Sheets and Place on Greased Baking Sheets and Bake For 15 Minutes. |
|
3
Done
|
Do not Turn Off Oven. |
|
4
Done
|
in a Bowl Break Pastry Into Small Pieces(1-2 Inches), Add Nuts and Coconut, Mix Well. |
|
5
Done
|
Place Nuts and Bread in Greased 9x12 Baking Dish. |
|
6
Done
|
in a Saucepan Heat Milk,Vanilla and Water on Medium Heat. Cook 3-5 Minutes. |
|
7
Done
|
Remove from Heat and Allow to Cool. |
|
8
Done
|
Pour Milk Over Pastry/Nut Mixture. |
|
9
Done
|
Pour Cream on Top and Bake Uncovered For 15 Minutes. |
|
10
Done
|
Serve Warm and Enjoy. |
