Om Ali — Egyptian Bread Pudding

About This Recipe

Om Ali (literally 'Ali's mother') is Egypt's national dessert and one of the great puddings of the Middle East: layers of flaky pastry or puff pastry broken into pieces, scattered with raisins, coconut, pistachio and almonds, then soaked in sweetened milk and cream and baked until the top is deeply golden and the interior is soft, custardy and fragrant. The dish is as comforting as it is simple, and the combination of the crispy pastry bits that rise above the milk, the chewy raisins and the rich cream-soaked base is irresistible. It is named, according to legend, after a woman in 13th-century Egypt whose son became ruler, and the dish was made for the celebration. It is now served at weddings, Ramadan iftars, winter dinners and any occasion that calls for something warm and generous.

Ingredients

Serves 6

• 6 sheetsfilo pastry or 200g puff pastry(baked until golden, broken into pieces)
• 500 mlwhole milk
• 200 mldouble cream
• 4 tablespoonssugar
• 1 teaspoonvanilla extract
• 50 graisins
• 50 gdesiccated coconut
• 50 gpistachios(roughly chopped)
• 50 gflaked almonds
• 2 tablespoonspine nuts

Instructions

1. 1

   Bake the pastry

   Bake filo or puff pastry at 200°C until golden and very crispy. Break into irregular pieces. Spread across the base of a baking dish.

2. 2

   Add toppings

   Scatter raisins, coconut, pistachios, almonds and pine nuts over the pastry pieces, mixing them in.

3. 3

   Add cream mixture

   Heat milk, cream, sugar and vanilla together until sugar dissolves. Pour gently over the pastry — enough to saturate but leave some pastry pieces sticking up above the liquid for a crispy top.

   Don't pour all the liquid at once — the pastry should be soaked but not completely submerged.

4. 4

   Bake and serve

   Bake at 200°C for 20–25 minutes until the top is golden brown and bubbling. Serve immediately while hot from the oven.

Variations

• •

  Some versions add a layer of sweetened condensed milk instead of sugar.

• •

  Croissants (torn into pieces) can replace the pastry for a very rich version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten immediately. Leftovers keep refrigerated for 1 day — reheat in the oven.

Frequently Asked Questions