🥧 Om Ali (Egyptian Bread Pudding)

Method

1. Preheat the oven to 200°C, spread the 400 g puff pastry on a tray and prick it with a fork.

2. Bake the pastry for 15–20 minutes until puffed and golden, then let it cool slightly and break it into pieces by hand.

3. Toast the 1/2 cup almonds in a dry frying pan over medium heat for 3 minutes until golden, and chop them roughly.

4. Spread the pastry pieces in a clay dish or deep tray and scatter the almonds between them, plus the raisins, coconut and pine nuts if using.

5. In a pot, heat the 4 cups milk with 1/2 cup sugar, plus the vanilla and cinnamon if using, over medium heat until it boils and the sugar dissolves.

6. Pour the hot milk over the pastry little by little until covered, and let it soak for 2 minutes.

7. Whisk the 1 cup cream with a fork until smooth and spoon it over the top.

8. Put the dish in the oven under a high grill for 10 minutes until the top puffs and browns in golden spots.

9. Serve the om ali hot right away from the same dish.

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