John Myers
Ingredients for 4 servings:
- 4 croissants, stale
- 1 liter of milk
- 100 g sugar
- 1 tsp vanilla sugar
- 75 g almonds, chopped or hazelnuts
- 75 g raisins
- 150 g sour cream
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
easy to make
Tear the croissants into pieces and place them in an ovenproof casserole dish. You can also serve individual portions in small molds or, traditionally, in a tagine. Stir the chopped almonds and raisins into the croissants. Heat the milk with sugar, vanilla sugar, and 2 tablespoons of sour cream in a saucepan. Spread the remaining sour cream on top in dollops. Pour the hot milk into the dish, but don’t fill it so full that it overflows. Preheat the oven to 200°C and place the upper half of the casserole dish on a wire rack for 20 minutes, until the crust is golden yellow. Serve warm, but not too hot. Tip: The quantities of the ingredients can be adjusted, especially the sugar, as Egyptians like things very sweet.
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