Om Ali or Umm Ali is a delicious traditional Egyptian dessert made mainly with three ingredients; puff pastry, milk and nuts.
This luxuriously creamy dessert is creamy, sweet and absolutely delightful; it’s basically the Egyptian version of bread pudding.
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What Is Om Ali Dessert
Om Ali means "Ali's mother" and it is one of the most famous Egyptian desserts; that has many stories involving. Some people say it's the name of the sultan's wife in the 12th century in Egypt others say it's a name of a farmer who invented this recipe. The most important thing is that this is a tasty and super delicious Egyptian dessert.
Why Does This Recipe Work?
- This Egyptian bread pudding is super delicious and easy dessert.
- This middle eastern version of bread pudding is loaded with crunchy nuts and sweet milk.
- Love Egyptian desserts? This classic Egyptian recipe will defiantly be your favorite.
Ingredients
- Puff pastry
- Whole milk
- White sugar
- Vanilla extract
- Raisins
- Walnuts
- Almonds
- Pistachios
- Coconut, shredded
- Heavy cream
- Batter
Tip: feel free to use or remove any nuts you don't fancy.
How To Make the Best Om Ali Ever?
Here are the detailed instructions on how to make Om Ali:
Preheat the oven to 180C/ 356F.
Baking the Pastry: Unroll the puff pastry sheet and put it in a large baking tray, and bake for 5-8 minutes on each side or until it turns a golden colour.
Leave the pastry to cool down for 15 minutes then break it up to bite size pieces and put in an ovenproof baking dish. After that, sprinkle the nuts mixture on top.
Preparing The Milk: In a small saucepan, combine milk, heavy cream, vanilla extract and sugar over medium heat then bring to a boil. Stir from time to time until the sugar dissolve.
Combine everything: Pour the hot milk over the pastry then add the butter slices on top.
Leave the pastry for about 30-40 minutes to absorb some of the milk.
Baking: Bake in the center of the preheated oven for 30 minutes or until a beautiful golden brown colour forms on the top.
Serving: Scoop individual servings into small bowls, garnish with some nuts (optional) and serve.
Can I Make Om Ali Dairy-Free?
Yes, you can make this Egyptian dessert recipe dairy-free. Simply replace the full cream milk with almond or coconut milk.
Can I Make This Egyptian Bread Pudding Nuts Free?
Actually, this middle eastern dessert is so delicious with nuts, but if you have issues with nuts, you can make it plain or just use coconut and any seeds you like, such as sunflower seeds, pumpkin seeds.
Tip: Removing the nuts will make the recipe not the traditional Egyptian version anymore. (I made it before without any nuts but I have never tried it with seeds.)
How To Serve Om Ali?
This middle eastern bread pudding can be served hot or cold. Scoop it in small bowls and garnish with some nuts or sprinkle some ground cinnamon on top.
You can also top it with Cool whip, confectioner's sugar or whipped cream and serve with cup of tea or coffee.
Storage
To store: This bread pudding can be stored in the fridge for 1-2 days in an airtight container. Reheat it in in the microwave or in the oven until heated through.
To freeze: you can freeze it for a whole month or until needed.
Reheating: let it thaw in the fridge overnight, then reheat in the oven or microwave.
Tips and variations
- As mentioned before, you can make Om Ali dairy free by using dairy-free milk, such as almond milk, coconut milk or cashew milk.
- Add a pinch of cinnamon powder and dried ginger to the milk.
- Instead of nuts, you may add dried fruits and coconut flakes.
- Instead of granulated sugar, you can use brown sugar or even honey.
Recipe FAQs
No, Phyllo pastry has a different texture from puff pastry; you can't use phyllo to make this recipe.
You can use stale croissants in making this comforting dessert instead of puff pastry.
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Recipe Card
Om Ali – Egyptian Bread Pudding Recipe
Ingredients
- 1 sheet puff pastry
- 5 cups milk
- 1 teaspoon vanilla extract
- 5 tablespoon white sugar
- 2 tablespoon raisins
- 1 tablespoon walnuts
- 1 tablespoon almonds
- 1 tablespoon pistachios
- 2 tablespoon coconut shredded
- 1 cup heavy cream
- 4 butter thin slices
Instructions
- Preheat the oven to 180C/ 356F.
- Bake, the pastry for 5-8 minutes on each side or until it, turns a golden colour.1 sheet puff pastry
- Leave the pastry to cool down for 15 minutes then break it up to medium-sized pieces and put in an ovenproof dish. After that, sprinkle the chopped nuts on top.2 tablespoon raisins, 1 tablespoon walnuts, 1 tablespoon almonds, 1 tablespoon pistachios, 2 tablespoon coconut
- In a saucepan, add the milk, heavy cream and sugar over high heat then bring to a boil. Stir from time to time until the sugar dissolve.5 cups milk, 1 teaspoon vanilla extract, 1 cup heavy cream, 5 tablespoon white sugar
- Pour the hot milk over the pastry then add the butter slices on top.4 butter
- Leave the pastry for about 30-40 minutes to absorb some of the milk.
- Bake for 30 minutes or until a beautiful golden colour forms on the top.
Notes
- You can make this dessert dairy free by using dairy-free milk, such as almond milk, coconut milk or cashew milk.
- Add a pinch of cinnamon and dried ginger to the milk.
- Instead of nuts, you may add dried fruits.
- Instead of granulated sugar, you can use brown sugar or even honey.
TIMOTHY BRADLEY says
This looks amazing. I would love to bring this to our friends for Easter dessert. Can I make this ahead of time and would it be best served warm or cold. I hope it will taste same making ahead of time. Thank you
Radwa says
Hey Timothy! You can prepare this recipe a day in advance and store it in the fridge. It tastes great whether served cold or warm. If you prefer it warm, you can easily reheat it in the microwave. Enjoy!
Lynne says
By “puff pastry” do you mean phyllo sheets?
Radwa says
No, I mean puff pastry sheet.
LEAH1 says
This seems to have way too much milk.It has been cooking forabout an hour at 350 and still is almost all liquid. Should there have been 2 sheets of puff pastry? I have mad this before from another recipe and it thickened nicely
Radwa says
I used only 1 sheet of puff pastry. However, allow it to cool for 10-15 minutes and it will thicken up. Also, before baking it, you should leave the pastry for about 30-40 minutes to absorb the milk.