Egyptian Om Ali (Bread Pudding)

About This Recipe

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.

Ingredients

Serves 6

• 2 sheetspuff pastry(baked until golden and torn into pieces)
• 4 cupswhole milk
• 0.5 cupheavy cream
• 0.5 cupgranulated sugar
• 0.25 cupslivered almonds
• 0.25 cuppistachios(chopped)
• 0.25 cupshredded coconut
• 0.25 cupraisins
• 0.5 tspground cinnamon
• 0.25 tspvanilla extract

Instructions

1. 1

   Prepare the pastry

   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.

2. 2

   Warm the milk

   In a saucepan, heat milk, cream, sugar, cinnamon and vanilla over medium heat until steaming and the sugar dissolves, but not boiling.

3. 3

   Layer the dish

   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.

4. 4

   Pour the milk

   Slowly pour the warm milk mixture evenly over the layered pastry and nuts, pressing down gently so everything is moistened.

5. 5

   Bake

   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.

6. 6

   Serve

   Let cool 5 minutes, then serve warm directly from the baking dish.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions