Om Ali or Umm Ali is a super delicious traditional Egyptian dessert made mainly with three essential ingredients; puff pastry, milk and nuts. This luxuriously creamy dessert is absolutely delightful, it’s basically the Egyptian version of bread pudding.
I used to make Om Ali with a ready-cooked puff pastry, but now I cook the puff pastry myself! So easy!
Ingredients
- Puff pastry
- Milk
- White sugar
- 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?
Baking the Pastry: Bake, the pastry 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 medium-sized pieces and put in an ovenproof dish. After that, sprinkle the chopped nuts on top.
Preparing The Milk: 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.
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 at 180 for 30 minutes or until a beautiful golden colour forms on the top.
Serving: If you like to eat it hot garnish with some nuts (optional) and serve or if you prefer to eat it cold, refrigerate it for 2-3 hours then garnish (if you like) and serve.
Can I Make This Egyptian bread pudding Dairy-Free?
Yes, you can make this Egyptian dessert recipe dairy-free. Simply replace the whole fat cow milk with almond or coconut milk.
Can I Make This Bread Pudding Nuts Free?
Actually, this recipe 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 crazy delicious dessert can be served hot or cold, as you prefer. Scoop it in a small bowl and garnish with some nuts or some ground cinnamon if you like.
Storage
To store: This bread pudding can be stored in the fridge for 1-2 days in an airtight container.
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 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.
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Om Ali – Egyptian Bread Pudding Recipe
Ingredients
- 1 sheet puff pastry
- 5 cups milk
- 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
- Bake, the pastry 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 medium-sized pieces and put in an ovenproof dish. After that, sprinkle the chopped nuts on top.
- 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.
- 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.
- Bake at 180 for 30 minutes or until a beautiful golden colour forms on the top.
Notes
- 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 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.
Nutrition
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LEAH1
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
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.
Lynne
By “puff pastry” do you mean phyllo sheets?
Radwa
No, I mean puff pastry sheet.