No Bake Arabic Bread Pudding Recipes

UM ALI

Steps:

• Preheat the oven to 390F (200C). Place the puff pastry squares in a single row on a baking sheet. Brush evenly with butter and sprinkle the sugar on top. Bake for 20-25 minutes until golden brown, then set on counter to cool. Leave the oven on.
• Whip the heavy cream by adding the cold cream to the bowl of a mixer along with the vanilla and sugar, and whipping on medium high speed until soft peaks form. Set aside.
• Add the milk and sugar to a medium saucepan over medium heat, stir until sugar dissolves then bring to a boil. Once the milk boils, remove from heat.
• Break 3/4 of the puff pastry into chunks and scatter on the base of a 9x13 inch pan. Add all the nuts and raisins by sprinkling evenly over the pastry surface. Pour all of the hot milk on top.
• Break up the remaining 1/4 of the puff pastry and scatter it evenly on top of the milk. Spread the whipped cream evenly on the top.
• Turn the oven to the broil function, at the same temperature (390F, 200C). Place um ali in the middle rack of the oven and broil for around 10 minutes, watching carefully, until golden brown and bubbly. Sprinkle with additional pistachio if desired, and serve warm.

BREAD PUDDING II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

NO-BAKE ARABIC BREAD PUDDING

Steps:

• Cut the crusts off the bread.
• Butter a glass dish and place the toast in the bottom of the dish. Make one layer across the bottom of the dish then pour the sugar syrup over the bread.
• In a sauce pan, pour the cream, 3 1/4 cups milk, sugar, cardamom, rosewater and the sugar and keep stirring while bringing to boil. Make sure all the sugar is dissolved.
• Add cornflour to the remaining milk and stir until no lumps are left.
• When the milk and cream mixture is boiling, add the cornflour mixture and keep stirring until thick.
• Pour mixture over the bread.
• Make another layer with any remaining bread and decorate with the nuts.
• Place in the fridge and leave to cool.