om ali

Om Ali (aka Um Ali) is a delicious Egyptian dessert that’s the Middle Eastern version of bread pudding. My version is made with buttery croissants, milk and heavy cream, with a hint of cardamom. Add nuts in the pudding, or top it with some, it’s divine either way.

Om Ali Recipe (Egyptian Bread Pudding)

croissants

milk

heavy cream

sugar

cinnamon powder (optional)

Assorted nuts

Preheat oven to 200 C. Arrange the croissant pieces on a baking sheet, and bake for about 10 minutes or so, until they’re slightly crispy.

While the croissants are crisping up, add milk, heavy cream, sugar, and cardamom powder to a saucepan. Bring to a boil, and remove from heat.

Place the croissant pieces in an ovenproof dish and then pour over the hot milk mixture.

Now spread the whipped cream all over the surface of the om ali, and turn on the broiler of the oven.

Place the cast iron skillet in the oven and broil for 2-3 minutes or so, until the top is golden brown.

Remove from oven and top with slivered pistachios or your favorite nuts and raisins.

Let rest for a few minutes, and then serve. Om Ali tastes best when warm, but its good to eat cold as well.

Made with buttery croissants, toasted nuts, dried fruits, and a richly spiced custard, this om ali (Egyptian bread pudding) couldn’t be more decadent.

Om Ali (Egyptian Bread Pudding)

lb. croissants (about 8)

condensed milk (7 oz.)

Tbsp. sugar

vanilla bean paste

cardamom

cinnamon

Tbsp. finely grated orange zest

golden raisins,

½ cup coarsely chopped toasted almonds, divided

½ cup coarsely chopped toasted pistachios, divided

½ cup toasted unsweetened dried coconut, divided

Position a rack in the center of the oven and preheat to 325°F. Cut the croissants into bite-size pieces. (You should have about 10–12 cups.) On a large baking sheet, scatter the pieces and bake until fully dried out, 10–18 minutes. Remove from the oven and set aside to cool. Increase the oven temperature to 400°F.

Meanwhile, in a medium pot over medium heat, whisk together the milk, condensed milk, ½ cup of the heavy cream, the sugar, vanilla, cardamom, cinnamon, and orange zest. Bring to a boil, then immediately remove from heat and set aside to steep for 10 minutes.

In a large cast iron or oven-safe skillet, or a 9- by 13-inch baking dish, spread the croissants, then stir in the raisins and ¼ cup each of the almonds, pistachios, and coconut. Pour the spiced milk mixture over the top, turning the croissants to ensure all the pieces are coated, and set aside to soak for 15 minutes.

Drizzle the remaining heavy cream on top and bake until tiny bubbles form on the edges of the bread pudding, 20–25 minutes. Remove from the oven and top with the remaining almonds, pistachios, and coconut. Serve warm.

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Om Ali (Egyptian Bread Pudding)

Top 3 om ali recipes from across the web

The most viewed om ali recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Om Ali Recipe (Egyptian Bread Puddi...

Om Ali Recipe (Egyptian Bread Puddi...

Om Ali (Egyptian Bread Pudding)

The most viewed om ali recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine