Phyllo, Bread And Pudding

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 10 -12 sheets phyllo dough
• 2 1/2 cups milk
• 1 cup heavy cream or 1 cup half-and-half
• 1 egg, beaten
• 2 tablespoons rose water or 2 tablespoons orange blossom water
• 1/2 cup unsalted pistachios, shells removed, chopped
• 1/2 cup unsalted almonds, shells removed, chopped
• 1/2 cup unsalted hazelnuts, shells removed, chopped
• 2/3 cup dark raisins or 2/3 cup golden raisin
• 1 tablespoon ground cinnamon, for dusting

Recipe

• 1 preheat oven 350°f.
• 2 bake phyllo sheets on 2 baking trays, for 15-20 minutes, until crisp.
• 3 remove from oven, increase oven temperature to 400°f.
• 4 scald the milk and cream, gently, do not boil.
• 5 temper egg with some of the hot milk mixture, add rose water.
• 6 slowly add to remaining milk mixture.
• 7 cook over low heat until mixture begins to thicken, stirring gently, constantly.
• 8 butter or spray with pam a shallow baking dish.
• 9 crumble phyllo leaves, not fine, into small chunks, into prepared dish, gently mix in nuts and raisins.
• 10 pour custard mixture over and bake for 20-30 minutes, until golden.
• 11 dust with cinnamon, might serve with cream on the side.