Egyptian Bread Pudding Recipes

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium saucepan, combine the milk, cream, sugar, salt, cardamom, cloves, cinnamon sticks, and orange peels. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat and let the spices steep for 10-15 minutes.
• While the spices steep, break ¾ pound (340 G) of the palmiers in half into a large bowl.
• In a medium bowl, stir together ¾ cup golden raisins (120 G), ¾ cup pistachios (95 G), the hazelnuts, coconut, and ½ cup (70 G) slivered almonds to evenly distribute.
• Liberally grease a 9 x 13-inch (22 cm x 33 cm) baking dish with butter.
• Spread about half of the broken palmiers in the bottom of the baking dish. Top with half the raisin and nut mixture. Repeat with the remaining broken palmiers and nut mixture.
• Gently pour the infused milk through a strainer over the baking dish and let settle. Arrange the remaining ¼ pound (115 G)whole palmiers on top. Dollop the mascarpone on top, then sprinkle with the remaining ¼ cup (35 G) golden raisins, ¼ cup (35 g) pistachios, and ¼ cup (35 G) slivered almonds.
• Bake the bread pudding for 25 minutes, then broil for 2-3 minutes, until the top is crisp, golden brown, and bubbling.
• Let rest for 20-30 minutes before serving.
• Enjoy!

Steps:

• Preheat the oven to 400°F or 200°C. Unroll the puff pastry and lay it on a flat baking sheet. Bake in the center of the preheated oven for 12 minutes, until golden and puffed. Turn the oven temperature up to 425°F or 220°C.
• When the pastry has cooled slightly, roughly chop it and arrange it in a baking dish with the raisins and nuts. Pour the milk, cream, and sugar into a saucepan and bring to a simmer. As soon as the mixture starts to bubble, remove from the heat and stir in the rose water. Pour the mixture over the pastry, raisins and nuts. Sprinkle the cinnamon over the top and place in the center of the hot oven.
• Bake for 22-25 minutes, until golden and bubbling. Serve warm.

Steps:

• Preheat the oven to 180°C (356 f)
• Toast croissant cubes in the oven for 10 minutes until crispy. Remove from the oven.
• Increase oven temperature to 200°C. (390 f)
• Combine milk, cream, sugar and vanilla in a pot over medium heat. Stir to combine. Heat until the sugar is dissolved and the mixture is simmering. Set aside.
• In a large bowl, toss croissant croutons with chopped hazelnuts and coconut. Place in a deep, oven-proof dish (i.e. casserole dish) and cover with milk mixture.
• Spread dollop cream over the top, before sprinkling with the sugar. Then, bake for ~15 minutes, or until the top is browned and the milk is bubbling beneath. Leave to cool for about 5 minutes, or until the milk has settled.
• Serve.

Steps:

• Combine milk, cream, sugar, vanilla sugar, and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook, stirring constantly, until thickened and mixture coats the back of a spoon, 10 to 15 minutes. Remove from heat.
• Pour pudding into 4 dessert bowls and allow to cool to room temperature, about 30 minutes. Refrigerate until chilled, 1 more hour. Sprinkle with cinnamon to serve.

Steps:

• Preheat oven to 400 degrees.
• Unroll pastry sheets and place on greased baking sheets and bake for 15 minutes.
• Do not turn off oven.
• In a bowl break pastry into small pieces(1-2 inches), add nuts and coconut, mix well.
• Place nuts and bread in greased 9x12 baking dish.
• In a saucepan heat milk,vanilla and water on medium heat. Cook 3-5 minutes.
• Remove from heat and allow to cool.
• Pour milk over pastry/nut mixture.
• Pour cream on top and bake uncovered for 15 minutes.
• Serve warm and enjoy.

Steps:

• 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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Unroll the puff pastry sheets, and place flat on a baking sheet. Bake for 15 minutes in the preheated oven, or until puffed and golden brown.
• Break the puff pastry into pieces, and place in a large bowl. Add the raisins, almonds, pine nuts, pistachios, and coconut, and toss to distribute. Pour into a 9x13 inch glass baking dish, and spread evenly.
• Pour the milk into a saucepan, and stir in the sugar and vanilla. Heat until hot but not quite boiling. Pour over the mixture in the baking dish.
• Bake for 15 minutes in the preheated oven. Turn the oven to broil, and broil for 2 minutes to brown the top. Remove from the oven and let stand for 5 minutes. Serve warm.