Umm Ali (Egyptian Bread Pudding)

Ingredients

• 1 sheet ready-rolled puff pastry (about 320g)
• 1L whole milk
• 120ml evaporated milk
• 80g caster sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1 tsp vanilla extract
• 50g raisins
• 40g flaked almonds
• 40g shelled pistachios, roughly chopped
• 30g desiccated coconut
• 120ml double cream

Before you cook

• Preheat the oven to 200C (180C fan).
• Roughly chop the pistachios.

Steps

1. Lay the puff pastry sheet on a baking tray and prick it all over with a fork.
2. Bake the pastry for 20 minutes, until deep golden and fully crisp.
3. Break the baked pastry into rough 4-5cm pieces.
4. Scatter the pastry pieces evenly over the base of a large baking or gratin dish.
5. Scatter the raisins, half the almonds, half the pistachios and the coconut over the pastry.
6. Warm the whole milk, evaporated milk, sugar, cinnamon and cardamom together in a saucepan over medium heat, stirring until the sugar dissolves.
7. Bring the milk just to a simmer, then remove it from the heat and stir in the vanilla.
8. Pour the hot milk evenly over the pastry and nuts in the dish.
9. Press the pastry down gently with the back of a spoon so it soaks up the milk.
10. Drizzle the double cream evenly over the surface.
11. Scatter the remaining almonds and pistachios on top.
12. Bake for 15 minutes, until the top is golden brown and bubbling at the edges.
13. Rest for 5 minutes before serving warm, straight from the dish.