Omm Ali (Egyptian Bread and Butter Pudding)

Ingredients

• 10-12 sheets phyllo pastry
• 2 1/2 cups milk
• 1 cup heavy cream or whipping cream
• 1 egg, beaten
• 2 tablespoons rose water
• 1/2 cup pistachio nut, chopped
• 1/2 cup almonds, chopped
• 1/2 cup hazelnut, chopped
• 2/3 cup raisins
• 1 tablespoon ground cinnamon
• light cream, to serve

Directions

1. 1

   Preheat oven to 325 degrees F.

2. 2

   Place phyllo pastry on a baking sheet and bake for 15-20 minutes until crisp.

3. 3

   Remove from oven and raise temperature to 400 degrees F.

4. 4

   Scald milk and cream by pouring into a pan and raising heat gradually until hot but not boiling.

5. 5

   Gradually add the beaten egg and rose water.

6. 6

   Cook over a very low heat, until the mixture begins to thicken, stirring constantly.

7. 7

   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. 8

   Pour the custard mixture over the nut and pastry base and bake for 20 minutes, or until golden.

9. 9

   Sprinkle with cinnamon and serve with light cream.