Ingredients
10-12 sheets phyllo pastry
2 1/2 cups milk
1 cup heavy cream or whipping cream
1 egg, beaten
2 tablespoons rose water
1/2 cup pistachio nut, chopped
1/2 cup almond, chopped
1/2 cup hazelnut, chopped
2/3 cup raisins
1 tablespoon ground cinnamon
light cream, to serve

Directions
Preheat oven to 325 degrees F.

Place phyllo pastry on a baking sheet and bake for 15-20 minutes until crisp.

Remove from oven and raise temperature to 400 degrees F.

Scald milk and cream by pouring into a pan and raising heat gradually until hot but not boiling.

Gradually add the beaten egg and rose water.

Cook over a very low heat, until the mixture begins to thicken, stirring constantly.

Using your hands, crumble the pastry and spread it in layers with the nuts and raisins into the bottom of a shallow baking dish.

Pour the custard mixture over the nut and pastry base and bake for 20 minutes, or until golden.

Sprinkle with cinnamon and serve with light cream.

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• egyptian bread pudding recipe
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