Umm Ali



200 grams croissants (about six 4” croissants) day old and stale

50 grams white sugar

2 teaspoons rose water

1 liter low or full fat milk (skim is not recommended)

100 ml heavy cream

100 grams assorted nuts (any combo, I used almonds, cashews, and pecans) toasted and chopped

75 grams dried mixed berries (or raisins)



Preheat oven to 180 degrees Celsius (350 degrees F).  Spray a 9x13 baking dish with non stick spray.


Tear croissants into large pieces and cover the bottom of the dish.


In a medium sized saucepan, bring the milk and cream to a boil.  Remove from heat and slowly add sugar.  Stir to dissolve.  Add rose water.


Pour milk mixture directly over the torn croissants.


Sprinkle with the toasted/chopped nuts and dried berries.


Bake for 20-25 minutes or until the top is golden brown.  Serve warm, preferably with ice cream or a dollop of whipped cream.