Egyptian Bread and Butter Pudding

Ingredients

 * 6 sheets of fillo (or puff pastry, pancakes, or bread)
 * 6 - 8 tablespoons of butter, melted
 * ⅔ cup black or golden raisins
 * 1 cup mixed whole or slivered blanched almonds, chopped hazelnuts and chopped pistachios
 * 5 cups whole milk
 * 1 ¼ cups heavy cream
 * ½ - ⅔ cup sugar
 * 1 - 2 teaspoons cinnamon (optional)

Directions

 * 1) Keep the sheets of fillo in a pile, covered with a damp towel to keep them from drying out.
 * 2) Brush each one with melted butter and place them on top of each other on a buttered baking sheet.
 * 3) But the buttered fillo sheets in a preheated 350F oven for about 10 minutes, until they are crisp and the top ones are slightly colored.
 * 4) When cool enough to handle, crush the pastry with your hands into pieces into a baking dish, sprinkling the nuts and raisins between the layers.
 * 5) Bring the milk and cream to a boil in a pan with the sugar and pour over the pastry.
 * 6) Sprinkle, if you like, with the cinnamon and return to the oven.
 * 7) Raise the heat to 425°F and bake for about 20 - 30 minutes, until slightly golden.
 * 8) Serve hot.