Umm’Ali - Egyptian Bread and Butter Pudding

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Umm’Ali - Egyptian Bread and Butter Pudding

 

1 (17.5-oz) package of frozen puff pastry sheets, thawed

1/2 cup walnuts, chopped

1 cup pecans, chopped

1 cup hazelnuts, chopped

1 cup raisins

1 cup coconut flakes

1 1/4 cup white sugar, divided

4 cups milk

1/2 cup heavy cream

 

 

 

 

 

1. Preheat oven to 350Ëš F.

 

2. Bake the puff pastry on a buttered, 9x13-inch baking dish. Watch it closely,

and remove from the oven when the top layer is crunchy and golden (about 15

minutes).

 

3. Preheat the oven broiler.

 

4. In a bowl, combine the nuts, raisins, coconut, and ¼ cup of sugar. Break

cooked pastry into pieces and stir into the nut mixture.

 

5. Spread mixture evenly in a 9x13-inch baking dish.

 

6. In a medium sauce pan over medium heat, bring milk and ½ cup sugar to a

boil. Pour over nut mixture.

 

7. Beat the heavy cream with the remaining ½ cup sugar until stiff peaks form.

Spread evenly over the nut mixture.

 

8. Broil until top is golden brown, about 10 minutes. Serve hot.

 

 

Source: Oat Travel

Formatted by Chupa Babi: 07.10.08

 

" In Arabic, " Umm'Ali " means " Ali's Mother. " According to folklore, the pudding

was invented when a ravenous sultan on a hunting trip passed through a small

village in search of food. The best cook in the village (named Umm'Ali), eager

to please this important visitor, combined the only ingredients she had

around-some stale pastry, nuts, and coconut. She covered it with sugar and baked

it in the oven. The sultan loved the dessert, and a tradition was born.

Regardless of this tale's authenticity, we think this lighter, creamier version

of bread pudding is indeed worthy of culinary legend. "

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