Egyptian Om Ali Dessert
A rich, comforting, and decadent Middle Eastern bread pudding made with flaky pastry, milk, nuts, and cream.
Ingredients
- •1 sheet puff pastry, thawed and baked, or 200g plain croissants, torn into pieces
- •3 cups whole milk (750ml)
- •1/2 cup heavy cream (120ml)
- •1/3 cup granulated sugar (65g)
- •2 tablespoons unsalted butter
- •1/2 cup mixed nuts (flaked almonds, pistachios, and walnuts)
- •1/4 cup unsweetened shredded coconut
- •2 tablespoons raisins
- •1/2 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 200°C (400°F).
- 2
Bake the puff pastry sheet according to package instructions until golden and crisp, then let it cool slightly and tear it into bite-sized pieces.
- 3
In a wide baking dish, combine the torn pastry pieces, mixed nuts, shredded coconut, and raisins, tossing them together evenly.
- 4
In a medium saucepan, combine the whole milk, heavy cream, sugar, and butter. Heat over medium until the sugar dissolves and the mixture is hot, but not boiling.
- 5
Pour the hot milk mixture carefully over the pastry and nut mixture, allowing the pastry to soak up the liquid for about 5 minutes.
- 6
Sprinkle the ground cinnamon evenly over the top of the dish.
- 7
Place the baking dish in the oven and bake for 20 to 25 minutes, until the liquid is mostly absorbed and the top is golden and bubbling.
- 8
Switch the oven to broil for the last 2 to 3 minutes to get a deeply golden, toasted crust on top.
💡 Chef tips
- You can use day-old croissants or brioche instead of puff pastry for an even richer texture.
- Feel free to add a splash of rose water or vanilla extract to the milk mixture for extra aroma.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently in the oven or microwave before serving.
✅ How it should turn out
The finished Om Ali is bubbling hot with a delightfully crispy, golden-brown top layer, while the pastry underneath is luxuriously soaked in creamy, sweet milk and loaded with fragrant toasted nuts.