Om Ali (Egyptian Bread Pudding)

Ingredients

• phyllo pastry (goulash)1/4 roll
• nuts (almonds and hazelnuts)to taste
• Milk1 kg or more as needed
• vanillato taste
• Gheeas needed for frying
• whipped cream or heavy creamfor the topping
• raisins, coconut, and cinnamonto taste
• Sugarto taste (3 tsp per cup of milk)

Allergens (inferred from ingredient names): cereals_gluten, milk, nuts

Nutrition per serving (modelled estimate, not measured): kcal 420, protein 12, fat 22, carbs 44, fiber 2, sugar 26

Original steps

1. Fry the phyllo pastry in ghee or oil one sheet at a time, then set aside on paper towels.
2. Alternatively, place the cut phyllo in a baking tray and bake in the oven until golden brown on both sides.
3. Boil a little water and blanch the almonds; remove once the skins soften to peel them easily. Repeat with hazelnuts, then toast them.
4. Prepare a Pyrex dish, add the crumbled phyllo, and mix with the chopped almonds, hazelnuts, raisins, coconut, and a little cinnamon.
5. Boil the milk sweetened with sugar (approximately 3 tsp of sugar per cup of milk), then add the vanilla.
6. Pour the hot milk over the phyllo and place in the oven for 8 to 10 minutes.
7. Spread the whipped cream or heavy cream on top, then place under the broiler briefly until golden brown.
8. It is best served warm.