UMM ALI CROISSANT

INGREDIENTS

• 2 Art Bakery plain croissants, chopped into bite-sized pieces
• 1 cup whole milk
• 3 tbsp sweetened condensed milk
• 1/2 teaspoon Artcaffé Market vanilla syrup
• 1 tbsp flaked almonds
• 1 tbsp pistachios or macadamias
• 1 tbsp grated orange zest
• 1 tbsp chopped dates, Artcaffé Market
• 1/2 cup whipping cream
• 2 tbsp icing sugar

METHOD

1. Preheat the oven to 180°C. In a small saucepan on medium heat, combine milk, condensed milk and bring the mixture to a boil. Turn off the heat and stir in vanilla syrup. Leave to cool for a couple of minutes.
2. In a small pan on medium-low heat, toast chopped nuts, orange zest, and dates until lightly golden brown and fragrant, about 2-3 minutes.
3. Divide the chopped croissants between 4 individual ramekins, or a medium size baking dish. Divide the milk mixture between the ramekins and pour evenly over the croissants. Top with the toasted nuts. Let the croissants soak up the milk for a few minutes.
4. While the croissants are soaking up the milk, combine whipping cream and icing sugar in a medium size bowl. Whip the cream until soft peaks form, about 5-7 minutes. Evenly spread the whipped cream over the croissant mixture in the ramekins.
5. Bake for 20-25 minutes in the oven, until the mixture is nice and bubbly. A toothpick inserted into the centre should come out clean.
6. If you want, you can grill the Umm Ali’s for 1-2 minutes in the oven to crisp up the top.