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 dried fruits.
Ingredients
- •4 cups puff pastry, baked and torn into bite-sized pieces (or 4 plain croissants)
- •4 cups whole milk
- •1/2 cup granulated sugar
- •1 teaspoon vanilla extract
- •1/2 cup heavy cream
- •1/4 cup slivered almonds
- •1/4 cup chopped pistachios
- •1/4 cup golden raisins
- •1/4 cup shredded coconut (unsweetened)
- •1 tablespoon unsalted butter
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 heat until the sugar dissolves and the milk is hot, but not boiling.
- 3
Place the torn puff pastry pieces into a deep baking dish or individual ramekins.
- 4
Scatter the raisins, coconut, almonds, and half of the pistachios over the pastry pieces.
- 5
Pour the hot milk mixture over the pastry until it is well soaked but not completely submerged.
- 6
Whisk the heavy cream until slightly thickened and spread it over the top of the dish to create a rich crust.
- 7
Dot the top with small pieces of butter and sprinkle with the remaining pistachios.
- 8
Bake for 20 to 25 minutes, or until the top is golden brown and bubbling.
- 9
Remove from the oven and let it rest for 5 minutes before serving warm.
💡 Chef tips
- For a deeper flavor, toast the nuts in a dry pan for 2 minutes before adding them to the dish.
- You can prepare the dish up to the baking step ahead of time, but add the milk just before putting it in the oven to prevent the pastry from becoming too soggy.
- If you prefer a lighter version, you can substitute half of the heavy cream with extra milk.
✅ How it should turn out
The finished Om Ali should have a golden, slightly crispy top layer that gives way to a creamy, fragrant, and sweet pudding interior with a delightful crunch from the toasted nuts.