Egyptian Bread Pudding (Oum Ali)

Name: Egyptian Bread Pudding (Oum Ali)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Universal
Ingredients: 190 g Phyllo; 57.6 g Butter; 310 g Almonds; 115 g Raisins; 490 g Cream; 120 g Eggs; 90.9 g Maple syrup; 0.14 g Cinnamon

🥄 🥄 🥄 🥄

Egyptian Bread Pudding (Oum Ali) is a traditional dessert that originated in the 13th century. It is made with layers of puff pastry, nuts, raisins, coconut and milk, baked until golden and bubbly. The name Oum Ali means "mother of Ali" and it is said that it was created by a sultan's wife to celebrate her husband's victory over his rival, who was married to a woman named Oum Ali. Oum Ali is a rich and decadent treat that can be enjoyed hot or cold, with whipped cream or vanilla ice cream.

Kategorie: Nachspeisen

Quelle: www.tasteofbeirut.com

Ausrüstung

	Baking tray
	Ramekins

Zutaten

	Filoteig
	Butter
	Mandeln
	Rosinen
	Schlagsahne
	Eier
	Ahornsirup
	Zimt

Zubereitung

Brush the phyllo sheets lightly with melted butter and toast in a 300°F oven for 10 minutes until caramel-colored. Set aside to cool a few minutes, then break up the sheets and place in individual ramequins or one large serving dish.

Toast the nuts in the 300°F oven for 10 minutes. Peel the hazelnuts, and chop the nuts and combine with the golden raisins in a bowl.

Heat the milk and cream with the maple syrup or sugar and when the sugar is dissolved, remove from the heat and cool a few minutes, then add the cinnamon and beaten eggs and whisk to combine. Add the milk mixture to the nuts and raisins and ladle over the phyllo bits.