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There’s something about a dish that comes out of the oven golden and still bubbling at the edges, and om ali does exactly that.
This Egyptian bread pudding starts with baked puff pastry, torn into rough pieces, then soaked in warm milk and cream loaded with nuts, raisins, and coconut.
I first had it at a small place in Cairo where the top was still crackling from the broiler and the layers underneath stayed soft and custardy. You don’t need a broiler or a torch here, a hot oven does the same job in about 20 minutes.
One thing to watch: don’t let the milk boil when you warm it with the cream and sugar. Boiled milk can curdle once it hits the pastry, and you’ll end up with a grainy top instead of a smooth one.
Why You’ll Love This Recipe
- Ready in about an hour with mostly hands-off baking time
- Uses baked pastry scraps or leftover croissants, nothing wasted
- Golden, bubbling top with a soft custard underneath
- Easy to scale up for a crowd in one baking dish
Ingredient Notes
- puff pastry: Frozen puff pastry works fine here. Day-old croissants are a good substitute and add a buttery flavor without extra baking.
- whole milk: Whole milk gives the custard body. Low-fat milk works but the result is thinner and less rich.
- heavy cream: Heavy cream adds richness to the custard base. Half-and-half works if you want a lighter version.
- granulated sugar: Sugar sweetens the milk mixture. Reduce it by 20g if you’re using sweetened coconut or very sweet raisins.
- raisins: Raisins add pockets of sweetness once baked. Golden raisins or chopped dried apricots work as a swap.
- shredded coconut: Unsweetened shredded coconut keeps the sugar level in check. Sweetened coconut works too if you cut the sugar slightly.
- mixed nuts: A mix of pistachios, almonds, and hazelnuts gives the best texture and color. Walnuts or pecans work if that’s what you have.
Golden Baked Om Ali (Egyptian Bread Pudding)
Ingredients
Method
- Heat the oven to 190C / 375F. Unroll the puff pastry sheet onto a parchment-lined sheet pan and bake for 18-20 minutes until puffed and deep golden. Cool for 10 minutes, then tear into rough 2-inch pieces. If using croissants, skip this step and tear them directly.
- Reduce the oven temperature to 180C / 350F. Butter or lightly oil the 9x13-inch / 23x33cm baking dish.
- In the 2-quart / 1.9L saucepan, warm the milk, cream, sugar, vanilla, and cardamom over medium-low heat, stirring until the sugar dissolves. Pull it off the heat as soon as it starts to steam, don't let it come to a boil.
- Toast the chopped nuts in the 8-inch / 20cm skillet over medium heat for 3-4 minutes, stirring, until fragrant. Set aside half for the topping.
- Scatter the torn pastry pieces evenly in the baking dish. Sprinkle over the raisins, coconut, and half the toasted nuts, tucking some between the pastry pieces.
- Pour the warm milk mixture slowly and evenly over the pastry, pressing down gently with a spoon so the top pieces soak up some liquid too.
- Scatter the remaining nuts over the top and drizzle with the extra 60ml of cream.
- Bake for 20-22 minutes, until the top is golden brown and bubbling at the edges and the custard is set but still soft in the center.
- Rest for 5 minutes before serving warm, spooned into bowls.
Notes
- Don't let the milk mixture come to a boil before pouring it over the pastry.
- Bake in a 23x33cm / 9x13-inch dish for even layers and steady baking.
- Tear pastry by hand instead of slicing for uneven, crisp edges.
- Toast nuts first so they don't turn soggy under the custard.
Tips for Success
- Toast the nuts in a dry skillet for 3-4 minutes before adding them so they stay crunchy instead of turning soft in the custard.
- Warm the milk and cream gently over low heat and stop before it boils, or the mixture can curdle once poured over the pastry.
- Use day-old croissants instead of puff pastry if you want a richer, more buttery base with less work.
- Tear the baked pastry into rough, uneven pieces rather than cutting it, so the milk soaks in unevenly and leaves some crisp bits.
- Let the dish rest for 5 minutes after baking so the custard sets enough to hold its shape when scooped.
Variations
- Swap half the milk for coconut milk and add extra shredded coconut for a tropical version with more depth.
- Stir in 2 tbsp rosewater or orange blossom water to the milk mixture for a floral, more traditional Middle Eastern flavor.
- Use filo pastry brushed with melted butter and baked until crisp instead of puff pastry for a lighter, flakier texture.
Storage and Reheating
Om ali is best eaten warm, within an hour of coming out of the oven, since the pastry keeps softening the longer it sits.
Leftovers keep in the fridge for 2-3 days in an airtight container. The top won’t stay crisp, but the custard underneath stays good.
To reheat, spoon portions into an oven-safe dish and warm at 160C / 320F for 10-12 minutes until heated through, or microwave individual portions for 60-90 seconds if you don’t mind a softer top.
Serving Suggestions
Om ali is rich enough to serve on its own in small bowls, spooned straight from the baking dish while it’s still warm.
A scoop of vanilla ice cream on top plays well against the warm custard and toasted nuts. Fresh pomegranate seeds or a few extra pistachios add color and crunch.
For a full Egyptian-style spread, serve it after a meal of grilled kofta or koshari, with mint tea to finish.
FAQ
Why is my om ali soggy instead of crisp on top?
Soggy top usually means the milk mixture soaked into the pastry too long before baking. Pour the warm milk over the pastry right before it goes in the oven, and bake at 180C / 350F until the top is golden and bubbling at the edges, about 20 to 22 minutes.
Can I use croissants instead of puff pastry for om ali?
Yes, day-old croissants work well and add a buttery flavor without the extra step of baking pastry sheets first. Tear 4 to 5 croissants into rough pieces and use them the same way you would the baked puff pastry. The custard soaks in just as evenly.
Can I make om ali ahead of time and reheat it the next day?
You can bake it a day ahead and reheat individual portions in a 160C / 320F oven for 10 to 12 minutes, or microwave for 60 to 90 seconds. The top loses some crispness, but the custard stays creamy. Store leftovers covered in the fridge for up to 3 days.
What goes well with om ali besides the nuts on top?
A scoop of vanilla ice cream or a spoon of clotted cream balances the warm, rich custard nicely. Fresh pomegranate seeds add tartness and color if you want something brighter. Mint tea afterward is a classic Egyptian pairing.
Is om ali gluten free?
No, this version isn’t gluten free because it’s built on puff pastry or croissants, both made with wheat flour. You could try gluten-free puff pastry if your grocery store carries it, though the texture will be a bit different once baked and soaked in the milk mixture.
What’s the difference between om ali and regular bread pudding?
Om ali uses baked, flaky pastry instead of sliced bread, so the texture ends up crisp on top and layered rather than uniformly soft. It’s also loaded with nuts, raisins, and coconut baked right into the custard, and served warm straight from the dish rather than sliced.
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