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Desserts

Om Ali

The Quirky Foodster Team

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15 min
Prep
30 min
Cook

Ingredients

  • 250 g (9 oz) Puff pastry or day-old croissants, torn into pieces
  • 1 liter (4 cups) Whole milk
  • 200 ml (3/4 cup) Heavy cream
  • 100 g (1/2 cup) Sugar
  • 80 g (3/4 cup) Mixed nuts (pistachios, almonds, hazelnuts), chopped
  • 50 g (1/3 cup) Raisins
  • 1/2 tsp Ground cinnamon

Method

  1. Preheat the oven to 190°C (375°F).
  2. Bake the torn pastry pieces on a tray for 8–10 minutes until golden and crisp, if not already baked.
  3. Warm the milk, cream and sugar together in a saucepan until the sugar dissolves; do not boil.
  4. Scatter the toasted pastry pieces in a baking dish and sprinkle over half the nuts and raisins.
  5. Pour the warm milk mixture evenly over the pastry, pressing gently so it soaks in.
  6. Top with the remaining nuts, raisins and a dusting of cinnamon.
  7. Bake for 15–20 minutes until golden and bubbling, then serve warm.

Introduction: Egypt's beloved warm bread pudding, om ali combines flaky pastry with milk, nuts and raisins, baked until golden.

Cultural Background: Egypt's beloved warm bread pudding, om ali combines flaky pastry with milk, nuts and raisins, baked until golden. Legend ties its origin to a 13th-century sultana's household, and it remains a fixture of festive Egyptian tables today.

Tips: – Day-old, slightly stale croissants or puff pastry absorb the milk best without turning to mush. Serve immediately while the top is still golden and crisp.

Variations: – Coconut flakes are a popular topping addition. Some versions use condensed milk in place of part of the sugar for extra richness. Vegetarian as written; not naturally vegan due to dairy.

Storage: Best eaten fresh; can be refrigerated for up to 2 days.

Reheating: Reheat in a 160°C (325°F) oven for 10 minutes to re-crisp the top.

Nutrition: Calories: 420 kcal | Protein: 9 g | Carbs: 38 g | Fat: 26 g | Fiber: 2 g

FAQs:

Q: What pastry works best for om ali?

A: Torn puff pastry or day-old croissants both work well and soak up the milk beautifully.

Q: Can I make om ali ahead of a dinner party?

A: Assemble it a few hours ahead and bake just before serving for the best texture.

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