Phyllo, Bread And Pudding

• 10 -12 sheets phyllo dough
• 2 1/2 cups milk
• 1 cup heavy cream or 1 cup half-and-half
• 1 egg, beaten
• 2 tablespoons rose water or 2 tablespoons orange blossom water
• 1/2 cup unsalted pistachios, shells removed, chopped
• 1/2 cup unsalted almonds, shells removed, chopped
• 1/2 cup unsalted hazelnuts, shells removed, chopped
• 2/3 cup dark raisins or 2/3 cup golden raisin
• 1 tablespoon ground cinnamon, for dusting

1. Preheat oven 350u0b0F.
2. Bake phyllo sheets on 2 baking trays, for 15-20 minutes, until crisp.
3. Remove from oven, increase oven temperature to 400u0b0F.
4. Scald the milk and cream, gently, do not boil.
5. Temper egg with some of the hot milk mixture, add rose water.
6. Slowly add to remaining milk mixture.
7. Cook over low heat until mixture begins to thicken, stirring gently, constantly.
8. Butter or spray with pam a shallow baking dish.
9. Crumble phyllo leaves, not fine, into small chunks, into prepared dish, gently mix in nuts and raisins.
10. Pour custard mixture over and bake for 20-30 minutes, until golden.
11. Dust with cinnamon, might serve with cream on the side.

phyllo, milk, heavy cream, egg, water, unsalted pistachios, unsalted almonds, unsalted hazelnuts, dark raisins, ground cinnamon

Taken from www.food.com/recipe/phyllo-bread-and-pudding-102181 (may not work)