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Golden baked om ali in a ceramic dish, topped with toasted pistachios and coconut flakes, steam still rising.

Golden Baked Om Ali (Egyptian Bread Pudding)

Baked puff pastry soaked in a spiced milk-cream custard, layered with raisins, coconut, and toasted nuts, then baked until golden and bubbling.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Egyptian
Calories: 527
Ingredients Method Notes

Ingredients
  

Pastry Base
  • 320 g puff pastry sheet (1 sheet); thawed if frozen, or substitute 5 day-old croissants
Custard
  • 1000 ml whole milk (4 cups)
  • 180 ml heavy cream (3/4 cup)
  • 80 g granulated sugar (1/3 cup + 1 tbsp)
  • 1 tsp vanilla extract
  • 1/4 tsp ground cardamom optional
Topping & Mix-ins
  • 40 g raisins (1/4 cup)
  • 20 g shredded coconut (1/4 cup); unsweetened
  • 80 g mixed chopped nuts (2/3 cup); pistachios, almonds, and hazelnuts, toasted
  • 60 ml heavy cream (1/4 cup); for drizzling on top

Method
 

  1. 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.
  2. Reduce the oven temperature to 180C / 350F. Butter or lightly oil the 9x13-inch / 23x33cm baking dish.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Scatter the remaining nuts over the top and drizzle with the extra 60ml of cream.
  8. 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.
  9. 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.