Omm Ali Egyptian Bread And Butter Pudding Recipes

OMM 'ALI (EGYPTIAN BREAD AND BUTTER PUDDING)

Steps:

• Dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp.
• Crush with fingers and place in lightly greased oven dish.
• Mix nuts and coconut, and scatter on top.
• Warm the sweetened milk and pour over the dessert.
• Dab with butter or cream, and placed in moderately hot oven (325-375 F) until top is browned.

OM ALI (EGYPTIAN BREAD PUDDING)

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.

OMM ALI (EGYPTIAN BREAD AND BUTTER PUDDING)

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.