Egyptian Bread Pudding Recipe

Introduction

Egyptian Bread Pudding is a delightful dessert that combines flaky puff pastry with a rich medley of nuts, coconut, and raisins. Topped with whipped cream and a caramelized sugar crust, it offers a perfect balance of textures and flavors that’s sure to impress your guests.

Ingredients

• 1 pound package puff pastry (thawed overnight in refrigerator if frozen)
• 1/2 cup roughly chopped hazelnuts
• 1/2 cup sliced almonds
• 1/2 cup roughly chopped pistachios
• 1/2 cup shredded coconut
• 1/2 cup raisins (any color)
• 2 cups whole milk (or plant-based alternative)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 tablespoon dark brown sugar

Instructions

1. Step 1: Position a rack in the center of the oven and preheat to 400°F. Line a 13×18×1-inch rimmed baking sheet with parchment paper.
2. Step 2: Lay the puff pastry on the prepared baking sheet. Bake for 10 to 12 minutes until puffed and light golden brown. Set aside briefly to cool. Keep the oven on and switch to the broil setting.
3. Step 3: Tear the puff pastry into pieces. Place about three-fourths of them in the bottom of a 9×13×2-inch baking dish, spreading evenly. Sprinkle hazelnuts, almonds, pistachios, shredded coconut, and raisins over the pastry.
4. Step 4: In a medium saucepan, combine milk, granulated sugar, and vanilla extract. Bring to a simmer over medium-high heat, stirring until sugar dissolves, about 3 minutes. Pour the hot milk mixture evenly over the pastry and nuts. Arrange the remaining pastry pieces on top and gently press down with the back of a spoon.
5. Step 5: Using an electric hand mixer on medium speed, beat the heavy cream until thick and stiff peaks form, about 5 to 7 minutes. Spread the whipped cream evenly over the top of the pudding. Sprinkle with dark brown sugar.
6. Step 6: Place the baking dish on the center rack of the oven and broil for 3 to 6 minutes, watching carefully until the top is a golden brown.
7. Step 7: Remove from the oven and let the pudding rest for a few minutes. Serve warm in bowls, noting there will be some liquid.

Tips & Variations

• Substitute any combination of your favorite nuts to customize flavor and texture.
• For a dairy-free version, use coconut milk and coconut cream instead of whole milk and heavy cream.
• Watch closely when broiling to avoid burning the brown sugar topping.
• Add a pinch of cinnamon or cardamom to the milk mixture for a warm, spiced twist.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave before serving, as the pudding tastes best warm. Note that the topping may lose some crispness after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry straight from the freezer?

It’s best to thaw puff pastry overnight in the refrigerator for even baking and proper puffing. Using frozen pastry directly may result in uneven texture.

What can I substitute for heavy whipping cream?

You can use full-fat coconut cream for a dairy-free alternative or chilled Greek yogurt for a tangier topping, though the texture will differ slightly from whipped cream.

Egyptian Bread Pudding Recipe

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4.8 from 102 reviews

Egyptian Bread Pudding is a delightful dessert featuring flaky puff pastry layered with a mixture of nuts, coconut, and raisins, soaked in a warm sweetened milk infusion, then topped with whipped cream and a sprinkle of brown sugar. Broiled until golden and served warm, this pudding offers a unique blend of textures and classic Egyptian flavors.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Egyptian

Ingredients

Scale 1x2x3x

Pastry and Nuts

• 1 pound package puff pastry (thawed overnight in refrigerator if frozen)
• 1/2 cup roughly chopped hazelnuts
• 1/2 cup sliced almonds
• 1/2 cup roughly chopped pistachios
• 1/2 cup shredded coconut
• 1/2 cup raisins (any color)

Milk Mixture

• 2 cups whole milk (or plant-based alternative)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Topping

• 1 cup heavy whipping cream
• 1 tablespoon dark brown sugar

Instructions

1. Get ready. Position a rack in the center of the oven and preheat to 400°F. Line a 13×18×1-inch rimmed baking sheet with parchment paper to prepare for baking the puff pastry.
2. Bake the puff pastry. Lay the thawed puff pastry on the parchment-lined baking sheet. Bake for 10 to 12 minutes until the pastry puffs and turns light golden brown. Remove and allow to cool briefly. Keep the oven on and switch to the broil setting for later use.
3. Build the pudding base. Tear the baked puff pastry into pieces. Place about three-fourths of the pieces in the bottom of a 9×13×2-inch baking dish. Evenly sprinkle the hazelnuts, almonds, pistachios, shredded coconut, and raisins on top of the pastry layer.
4. Add the sweetened milk mixture. In a medium saucepan over medium-high heat, combine milk, granulated sugar, and vanilla extract. Stir and bring to a simmer until the sugar dissolves, approximately 3 minutes. Pour the hot milk mixture evenly over the pastry and nut layer. Arrange the remaining puff pastry pieces over the top and gently press down with the back of a spoon to soak.
5. Add the topping. In a medium bowl, beat the heavy whipping cream with an electric hand mixer on medium speed for 5 to 7 minutes until thickened and stiff peaks form. Spread the whipped cream evenly over the top layer of pastry. Sprinkle the dark brown sugar over the whipped cream.
6. Broil the pudding. Place the assembled baking dish on the center rack of the oven and broil for 3 to 6 minutes. Watch carefully and remove when the topping has turned a nice golden brown.
7. Rest and serve. Remove the pudding from the oven and let it rest for a few minutes to set. Serve warm in bowls, noting there may be some liquid from the soaked pudding.

Notes

• Ensure the puff pastry is completely thawed before baking for best puff and texture.
• Use plant-based milk to make it dairy-free, but note the topping should be substituted with a suitable vegan whipped topping.
• Watch the pudding closely during broiling to avoid burning the whipped cream topping.
• This pudding can be served warm or at room temperature according to preference.
• For added flavor, consider adding a pinch of cinnamon or nutmeg to the milk mixture.

Keywords: Egyptian bread pudding, puff pastry dessert, nutty bread pudding, baked dessert, traditional Egyptian dessert