Phyllo, Bread and Pudding

Ingredients

• 10-12 sheets phyllo dough
• 2 1/2 cups milk
• 1 cup heavy cream or half-and-half
• 1 egg, beaten
• 2 tablespoons rose water or orange blossom water
• 1/2 cup unsalted pistachios, shells removed, chopped
• 1/2 cup unsalted almonds, shells removed, chopped
• 1/2 cup unsalted hazelnut, shells removed, chopped
• 2/3 cup dark raisin or golden raisin
• 1 tablespoon ground cinnamon, for dusting

Directions

1. 1

   Preheat oven 350°F.

2. 2

   Bake phyllo sheets on 2 baking trays, for 15-20 minutes, until crisp.

3. 3

   Remove from oven, increase oven temperature to 400°F.

4. 4

   Scald the milk and cream, gently, do not boil.

5. 5

   Temper egg with some of the hot milk mixture, add rose water.

6. 6

   Slowly add to remaining milk mixture.

7. 7

   Cook over low heat until mixture begins to thicken, stirring gently, constantly.

8. 8

   Butter or spray with pam a shallow baking dish.

9. 9

   Crumble phyllo leaves, not fine, into small chunks, into prepared dish, gently mix in nuts and raisins.

10. 10

    Pour custard mixture over and bake for 20-30 minutes, until golden.

11. 11

    Dust with cinnamon, might serve with cream on the side.