Egyptian Om Ali Dessert
A comforting and decadent Egyptian bread pudding made with layers of crispy pastry, creamy milk, and a fragrant blend of nuts and aromatics.
Ingredients
- •200g puff pastry, baked until golden and broken into bite-sized pieces
- •4 cups whole milk
- •1/2 cup granulated sugar
- •1/2 cup heavy cream
- •1/2 cup mixed nuts (pistachios, almonds, and walnuts), toasted and chopped
- •1/4 cup shredded coconut
- •1/4 cup golden raisins
- •1 teaspoon vanilla extract
- •1/2 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a medium saucepan, combine the milk, sugar, and vanilla extract. Heat over medium until the sugar dissolves and the milk is hot, but not boiling.
- 3
Place the broken pieces of baked puff pastry into a deep baking dish or individual ramekins.
- 4
Scatter the chopped nuts, shredded coconut, and raisins evenly over the pastry pieces.
- 5
Pour the hot sweetened milk over the pastry mixture until it is well-soaked but not completely submerged in a pool of liquid.
- 6
Whisk the heavy cream until slightly thickened and pour it over the top of the dish to create a rich crust.
- 7
Sprinkle the top with a dusting of ground cinnamon.
- 8
Bake for 20 to 25 minutes, or until the top is golden brown and bubbling.
- 9
Serve warm, optionally garnished with extra toasted nuts.
💡 Chef tips
- If you don't have puff pastry, you can substitute with dry croissants or toasted phyllo dough sheets.
- For a deeper flavor, toast your nuts in a dry pan for 2-3 minutes before adding them to the dish.
- You can prepare the assembly in advance and keep it in the fridge, but add the hot milk just before baking to prevent the pastry from becoming too mushy.
✅ How it should turn out
The finished Om Ali should have a golden, slightly crisp top layer that gives way to a creamy, fragrant, and soft interior with a delightful crunch from the toasted nuts.