Warm Egyptian Bread Pudding with Nuts and Cream

Preheat your oven to 180°C. Lightly grease an oven-safe baking dish (approx. 20x20 cm).

Tear the stale croissants or puff pastry into bite-sized pieces and spread them evenly in the prepared baking dish. Scatter the chopped mixed nuts, golden raisins, and shredded coconut over the bread pieces.

In a saucepan, combine the whole milk, heavy cream, granulated sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling.

Carefully pour the warm milk mixture evenly over the bread and nut mixture in the baking dish. Gently press down the bread so it soaks up the liquid. Let it sit for 5-10 minutes to absorb.

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.

Remove from the oven and let it cool for a few minutes. Serve warm, optionally drizzled with a little extra heavy cream and a sprinkle of ground cinnamon.