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Loading...Om Ali is Egypt's beloved warm bread pudding, layered with golden pastry, sweet custard, raisins, and toasted nuts. Often called the national comfort dessert, it bakes until crisp on top and silky underneath. Best served warm with extra cream.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 680 kcalCalories
- 42 gFat
- 18 gSaturated Fat
- 65 gCarbs
- 3 gFiber
- 42 gSugar
- 10 gProtein
- 220 mgSodium
- 400 mgPotassium
- 220 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 240 mcgVitamin A
Ingredients
For the base
- 1 sheet (about 400 g) puff pastry, thawed
- 2 tablespoons unsalted butter, melted
For the custard
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
For the topping
- 1/3 cup golden raisins
- 1/3 cup shredded unsweetened coconut
- 1/2 cup mixed nuts (pistachios, almonds, walnuts), roughly chopped
- 2 tablespoons powdered sugar, for dusting
Directions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unfold the puff pastry on the prepared sheet, brush evenly with melted butter, and bake for 12 to 15 minutes until puffed and deep golden. Let cool, then crumble into bite-sized pieces.
- Increase the oven temperature to 400°F (200°C). Spread the crumbled pastry into a 9×13 inch baking dish in an even layer.
- Scatter the raisins, coconut, and half of the chopped nuts over the pastry.
- In a saucepan, combine the milk, sugar, and vanilla. Heat over medium until steaming and the sugar has dissolved, taking care not to boil. Stir in the heavy cream and remove from heat.
- Pour the hot milk mixture evenly over the pastry, pressing down gently so every piece soaks up the custard. Let rest for 5 minutes.
- Top with the remaining nuts and dust lightly with powdered sugar.
- Bake for 15 to 20 minutes, until the surface is golden brown and the edges are set while the center stays just slightly soft.
- Rest for 5 minutes before serving warm, spooned into bowls with any pooled custard.
Cook’s Notes
- Toast the nuts in a dry skillet for 2 to 3 minutes before sprinkling to deepen their flavor.
- For a richer pudding, swap half the milk with evaporated milk or canned condensed milk.
- Serve warm with a drizzle of thickened cream or a scoop of vanilla ice cream.
- Day-old croissants work beautifully in place of puff pastry for an even more tender crumb.
- Do not boil the milk mixture; overheating can cause the custard to curdle or form a skin.
