Omm Ali Egyptian Bread And Butter Pudding

Based on a recipe from soheila kimberley’s book, taste of the middle east.

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.

phyllo pastry, milk, heavy cream, egg, rose water, pistachio nut, almonds, hazelnuts, raisins, ground cinnamon, light cream