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Um Ali (Egyptian Bread Pudding)
Milk Mixture:
2 cups whole milk
1 cup heavy cream, or half & half
1 can sweetened condensed milk, 300 mL
3 cardamom pods
½ cinnamon stick
1 tsp rose water
Bread Layer:
6-7 large stale croissants, torn up in medium sized pieces
¼ cup pistachios, crushed
¼ cup almonds, slivered or sliced
¼ cup shredded coconut
¼ cup raisins
1 can thickened cream, 160g
Rip up the croissants the night before and leave them out to “dry out” overnight. Or alternatively you can bake the broken croissant pieces in the oven at 300 F for about 5 minutes to dry out a bit, which is what I did.
Lay them out evenly in your baking dish of choice (size doesn’t matter)
In a non-stick pot on medium heat, whisk together whole milk, heavy cream, sweetened condensed milk, whole cardamom pods, and the cinnamon stick.
Whisk for about 10 minutes for the sweetened condensed milk to melt through. Take off the heat and stir in the rose water. Remove the whole spices.
Evenly spread the pistachios, almonds, shredded coconut, and raisins with the croissants. Pour the milk mixture over the croissants. Preheat oven to 350 F and let it sit for 20 minutes for the milk to soak up.
Spread the can of thickened cream on the top as best as you can in an even layer. Bake for 5 minutes. Broil for an extra 2-3 minutes until golden on top. Keep an eye so it doesn’t burn. Garnish with more nuts of choice. Serve hot, warm, or even cold.
