Umm Ali (Egyptian Bread Pudding)

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1. 1Step 1: Preheat oven to 375F.
2. 2Step 2: Bake the 1 package puff pastry per package instructions until golden and crispy. If your puff pastry is not already cut, roll it out and cut into squares. Lay them on a large baking sheet and bake until puffed and crispy (roughly 15-20 minutes).
3. 3Step 3: Meanwhile mix together the 1 1/2 litre milk, 473 ml 35% whipping cream, 1 can sweetened condensed milk, 3/4 cup granulated sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon cardamom then place in a saucepan on medium heat and cook until just boiling (stirring frequently). Remove from the heat after a few seconds of boiling.
4. 4Step 4: Once the puff pastry has cooled, break each square into small pieces and place in a large casserole (9x13 inches).
5. 5Step 5: Layer with the 1 cup almonds, 1 cup pistachios and 1/2 cup shredded coconut, reserving some of each for garnish. Don't add the raisins yet or they will burn.
6. 6Step 6: Pour the hot milk mixture over the casserole, spreading evenly.
7. 7Step 7: Spread the 1 can table cream or ashta (nestle/puck brands) over the surface, placing dollops and smoothing them out as best as you can.
8. 8Step 8: Bake in the oven for approximately 15-20 mins until hot and bubbling, then broil for 5-10 mins until the surface is golden brown. Add the 1 cup raisins a few minutes before removing from the oven to toast them.
9. 9Step 9: Serve immediately, with more nuts on the side for topping.