I concocted this with the Um Ali pudding I'd eaten in Egypt in mind - I had half a loaf of day old Turkish bread (known as Tennis Racket Bread in our house - it is oval and quilted and about the size of the head of a tennis racket). It also is like a cross between England's Bread and Butter Pudding and Bread Pudding (two similar sounding but rather different national treasures). I used nuts and fruit I had in the cupboard pretty much by the handful - I'm guessing at 1/4 to 1/2 cup most times.

Ingredients

8 serv.

loaf day old bread (about 250g)1⁄2 loaf
walnut pieces↗1⁄4 cup
sliced almonds↗1⁄4 cup
dried apricot, diced small↗1⁄4 cup
pistachios↗1⁄4 cup
sultana↗1⁄4 cup
milk↗1 pint
sugar↗1⁄2 cup
vanilla extract↗1⁄2 teaspoon
freshly grated nutmeg1⁄2 teaspoon
eggs↗2
beaten
butter↗1 teaspoon
to grease dish
sugar↗2 tablespoons
to sprinkle over

Step-by-step instructions

1
Cube the bread - about 1cm or 1/2 inch - no need to remove crust.
2
In large bowl stir bread together with nuts and fruit then tip into greased ovenproof dish (mine was about 7"x11"x2").
3
Heat the milk, stir in sugar, vanilla, nutmeg and eggs.
4
Pour milk mixture over bread mixture and press down the bread so all gets moist.
5
Sprinkle sugar over the top.
6
Cook in moderate/hot oven for 20-30 minutes (until knife blade comes out clean).
7
Flash under hot grill to caramelise the sugar if you wish.
8
Serve warm with pouring cream.

Source: food.com

Original recipe ↗

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