A warm, festive bread pudding baked in milk with nuts, raisins and coconut, Egypt's answer to bread and butter pudding.
Om Ali, meaning Ali's mother, is Egypt's most celebrated bread pudding, traditionally made with layers of torn puff pastry or flaky bread soaked in sweetened, nut-studded milk and baked until the top turns golden and slightly crisp while the inside stays soft and custardy. It's a dish often served at celebrations and during Ramadan, valued for how easily it can be scaled up to feed a large group. Using puff pastry rather than plain bread gives Om Ali its characteristic flaky layers, which soak up the milk unevenly on purpose -- some pieces staying slightly crisp on top, others turning soft and pudding-like underneath, creating a pleasing textural contrast in every spoonful. A generous mix of chopped almonds, pistachios, coconut and raisins is layered throughout rather than just sprinkled on top, so every bite includes some crunch and sweetness. Baked until bubbling at the edges and golden on top, Om Ali is served warm, straight from the baking dish, and remains one of the most requested desserts at Egyptian family gatherings and Ramadan iftars.
Serves 6
Bake puff pastry sheets at 400°F (200°C) until golden and puffed, about 15 minutes. Let cool slightly, then tear into rough bite-sized pieces.
In a saucepan, heat milk, cream, sugar, cinnamon and vanilla over medium heat until steaming and the sugar dissolves, but not boiling.
Scatter half the torn pastry in a baking dish, sprinkle with half the nuts, coconut and raisins, then repeat with the remaining pastry and toppings.
Tear the pastry into uneven, rustic pieces rather than uniform cubes -- the varied shapes soak up milk at different rates, which is part of Om Ali's characteristic texture.
Slowly pour the warm milk mixture evenly over the layered pastry and nuts, pressing down gently so everything is moistened.
Bake at 375°F (190°C) for 20 to 25 minutes, until the top is golden brown and the milk is bubbling at the edges.
Let cool 5 minutes, then serve warm directly from the baking dish.
Bake the puff pastry until well golden before tearing it -- underbaked pastry turns gummy once soaked in milk instead of keeping some texture.
Pour the milk in slowly and evenly so it reaches every layer, rather than pooling in one spot and leaving other areas dry.
Serve Om Ali warm rather than fully cooled; it firms up and loses some of its pudding-like texture as it sits.
Croissant version: use torn day-old croissants instead of puff pastry for an even richer, buttery result.
Dairy-free version: substitute full-fat coconut milk for the whole milk and cream for a dairy-free take.
Extra nutty: add chopped walnuts or hazelnuts alongside the almonds and pistachios for more variety.
Refrigerate leftovers up to 3 days in an airtight container. Reheat individual portions in a 325°F oven until warmed through, or briefly in the microwave, though the top won't re-crisp as well.
Om Ali is a well-known Egyptian dessert with a popular legend tying its name to a historical figure, and it remains a common feature at celebrations, weddings and Ramadan iftars across Egypt, prized for how easily it scales to serve a crowd.
Yes, though the texture will be denser and less flaky -- day-old croissants or brioche are a closer substitute if you want to avoid puff pastry.
It's best assembled and baked close to serving time since it's meant to be eaten warm, but you can pre-bake the pastry and prep the nut mixture a day ahead to save time.
This usually means too much milk was used relative to the pastry, or the pastry wasn't baked long enough beforehand -- make sure the puff pastry is well golden before tearing and layering it.
Per serving (220g / 7.8 oz) · 6 servings total
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