Day-old bread is combined with a silky custard, optional raisins, and an easy recipe for bread pudding. It's simple to double and bake for a meal that will please a large crowd.
Start by preheating the oven at 180C. Line an oven safe tray with baking paper, place the puff pastry squares on top and bake them at 180C until golden brown (around 20 minutes). Once done, remove from the oven and let them cool for a bit, they should be warm but not cold.
Soak the pistachios in a bowl of hot water for 3-5 minutes, then peel them and chop coarsely.
In a pan on high heat, without any oil, toast the walnuts and almonds separately – make sure to move the nuts around so they toast evenly on all sides. Chop the toasted walnuts coarsely, leave the toasted almonds as is.
Using your hands, tear the baked puff pastry squares into small pieces and place them in a deep baking dish.
Layer the toasted almonds and walnuts on top of the puff pastry, but keep a bit aside to use for decoration later. Top with the crushed pistachios, raisins and shredded coconut, then sprinkle the cinnamon evenly on top, and set the dish aside for later.
Put the milk in a pot and dissolve the sugar in it on high heat, but be careful not to let the milk boil.
While the milk is still hot, pour it evenly over the puff pastry mixture and put it in the oven at 180C to cook for about 8 minutes. While it’s cooking, mix together the butter, cooking cream and rose water. Take the dish out of the oven, pour the cooking cream mixture over everything, and put it back in the oven for about 3 minutes. You’ll know it’s done once the top turns a golden-brown color, but don’t overcook it otherwise all the delicious sauce will evaporate!
