An Egyptian buttery version of bread pudding.
Servings: 6 people
- 1 (1/2 pound) puff pastry sheet.
- 1 1/2 cup (360ml) milk.
- 1/2-2/3 cup nuts. Note1
- 1 Tablespoon sugar or to your liking.
- 1/2 teaspoon vanilla extract.
- 1 cup (about 115g) whipped cream. Note2
Preheat oven to 400 F.
Cut the puff sheet into squares and place in a baking sheet lined with parchment paper.
Poke holes in each square using a fork and bake and bake for 15 minutes or until golden brown.
In an oven safe dish (2 quarts size), break the baked squares into chunks.
Mix in nuts of your choice.
Heat milk in the microwave for 1 minute. Dissolve sugar in warm milk and add vanilla extract.
Pour milk over the puff pastry and let it sink in for 5-10 minutes.
Spread the whipped cream over the top and broil in the oven for 5-10 minutes until top is golden.
Serve hot with more sweetened milk on the side.
Note1: Use any nuts of your choice. Traditionally walnuts, hazelnuts and raisins are used. I’ve used pistachios, almonds and dried cranberries.
Note2: I’ve used half a tub of cool whip.
Please check the nutrition disclaimer policy.
Amount Per Serving
Calories from Fat 185
% Daily Value*
Vitamin A 75IU2%
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 309.9kcal | Carbohydrates: 24.7g | Protein: 7.3g | Fat: 20.5g | Sodium: 234.8mg | Potassium: 168mg | Fiber: 1.3g | Sugar: 9.7g | Vitamin A: 75IU