Egyptian Bread and Butter Pudding

Egyptian Bread and Butter Pudding Recipe - Delicious and Nutritious

Region / culture: Egypt | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Egyptian Bread and Butter Pudding is a delicious and comforting dessert that is perfect for any occasion. This recipe combines layers of crispy fillo pastry with creamy milk and cream, sweet raisins, and crunchy pistachios. The warm and comforting flavors of cinnamon add an extra touch of warmth to this decadent dessert.

History

Bread and butter pudding is a classic dessert that has been enjoyed for centuries in various cultures around the world. The Egyptian version of this dish typically uses fillo pastry instead of bread, giving it a unique and crispy texture. This dessert is often served during special occasions and celebrations in Egypt, and is loved for its rich and indulgent flavors.

Ingredients

6 sheets of fillo pastry (or puff pastry, pancakes, or bread)
6-8 tbsp of melted butter
0.67 cup of black or golden raisins
1 cup of mixed whole or slivered blanched almonds, chopped hazelnuts, and chopped pistachios
5 cups of whole milk
1.25 cups of heavy cream
0.5 - 0.67 cup of sugar
1-2 tsp of cinnamon (optional)

How to prepare

Keep the sheets of fillo in a pile, covered with a damp towel to prevent them from drying out.
Brush each sheet with melted butter and layer them on top of each other on a buttered baking sheet.
Place the buttered fillo sheets in a preheated oven at 350°F (177°C) for approximately 10 minutes, until they become crisp and the top ones are slightly colored.
Once cool enough to handle, break the pastry into pieces with your hands and place them in a baking dish, sprinkling the nuts and raisins between the layers.
In a pan, bring the milk and cream to a boil with the sugar, then pour the mixture over the pastry.
If desired, sprinkle with cinnamon and return to the oven.
Increase the oven temperature to 425°F (218°C) and bake for about 20-30 minutes, until slightly golden.
Serve hot.

Variations

Add a splash of rose water or orange blossom water to the milk and cream mixture for a floral flavor.
Substitute the pistachios with almonds or walnuts for a different nutty flavor.
Drizzle honey or caramel sauce over the pudding before serving for an extra touch of sweetness.

Cooking Tips & Tricks

Make sure to brush each sheet of fillo pastry with melted butter to ensure that they become crispy and golden in the oven.

- Layer the pastry with the nuts and raisins to ensure that each bite is filled with delicious flavors and textures.

- Be sure to pour the hot milk and cream mixture over the pastry evenly to ensure that it is fully soaked and cooked through.

- Serve the pudding hot for the best flavor and texture.

Serving Suggestions

Serve Egyptian Bread and Butter Pudding hot with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Layering the fillo pastry with the nuts and raisins ensures that each bite is filled with delicious flavors and textures.

- Pouring the hot milk and cream mixture over the pastry evenly ensures that it is fully soaked and cooked through.

Ingredient Substitutions

Substitute fillo pastry with bread slices for a more traditional bread and butter pudding.

- Use any type of nuts or dried fruits that you prefer in place of pistachios and raisins.

Make Ahead Tips

Egyptian Bread and Butter Pudding can be assembled ahead of time and stored in the refrigerator until ready to bake. Simply cover the baking dish with plastic wrap and store in the fridge for up to 24 hours before baking.

Presentation Ideas

Serve Egyptian Bread and Butter Pudding in individual ramekins for a more elegant presentation. Garnish with a sprinkle of powdered sugar or a dusting of cinnamon for a finishing touch.

Pairing Recommendations

Pair Egyptian Bread and Butter Pudding with a cup of hot tea or coffee for a cozy and comforting dessert experience.

Storage and Reheating Instructions

Leftover Egyptian Bread and Butter Pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Egyptian Bread and Butter Pudding contains approximately 400 calories.

Carbohydrates

Each serving of Egyptian Bread and Butter Pudding contains approximately 45 grams of carbohydrates.

Fats

Each serving of Egyptian Bread and Butter Pudding contains approximately 25 grams of fats.

Proteins

Each serving of Egyptian Bread and Butter Pudding contains approximately 10 grams of proteins.

Vitamins and minerals

Egyptian Bread and Butter Pudding is a good source of calcium, vitamin D, and iron.

Alergens

This recipe contains dairy (milk and cream), nuts (pistachios), and wheat (fillo pastry), which may be allergens for some individuals.

Summary

Egyptian Bread and Butter Pudding is a rich and indulgent dessert that is high in carbohydrates and fats, but also provides a good amount of proteins and essential vitamins and minerals.

Summary

Egyptian Bread and Butter Pudding is a delicious and comforting dessert that is perfect for any occasion. This recipe combines layers of crispy fillo pastry with creamy milk and cream, sweet raisins, and crunchy pistachios, creating a rich and indulgent treat that is sure to impress. Serve hot with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent and satisfying dessert experience.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago when I was just a young girl, visiting my aunt in Egypt. I remember the warm sun on my face as we walked through the bustling streets of Cairo, the smell of spices and exotic foods filling the air.

My aunt took me to a small bakery tucked away in a narrow alley. The smell of freshly baked bread wafted towards us as we entered the tiny shop. The baker, a friendly man with a twinkle in his eye, greeted us warmly and offered us a taste of his delicious bread pudding.

I had never tasted anything like it before. The bread was soft and soaked with creamy custard, flavored with cinnamon and nutmeg. It was a revelation, a true taste of Egypt. I begged my aunt to ask the baker for the recipe, and after much persuasion, he finally relented.

He wrote down the ingredients and instructions on a scrap of paper, his handwriting neat and precise. I treasured that piece of paper like a precious treasure, and when I returned home, I immediately set about recreating the delicious dessert.

I followed the instructions carefully, mixing the custard with the bread and letting it sit for hours to soak up all the flavors. The smell of cinnamon and nutmeg filled my kitchen, transporting me back to that tiny bakery in Cairo.

When the pudding was finally ready, I took a bite and closed my eyes in delight. It was as delicious as I remembered, a perfect blend of sweetness and spice. I knew then that this recipe would become a staple in my kitchen, a taste of Egypt that I could share with my family and friends.

Over the years, I have made this Egyptian bread and butter pudding countless times, each batch as delicious as the last. I have shared the recipe with friends and neighbors, spreading the taste of Egypt far and wide.

I often think back to that day in Cairo, the warmth of the sun on my face and the smell of spices in the air. That chance encounter with the friendly baker changed my life in ways I could never have imagined.

Now, as I sit in my kitchen, preparing another batch of bread pudding, I am filled with gratitude for that fateful day in Egypt. The recipe may have come from a small bakery in Cairo, but it has become a cherished part of my own culinary repertoire.

As I take a bite of the warm, creamy dessert, I can't help but smile. The taste of Egypt will always hold a special place in my heart, a reminder of a time and a place that will forever be a part of me. And for that, I am truly grateful.