Egyptian Bread Pudding (Om Ali) with Raisins and Nuts
Om Ali is a rich and comforting Egyptian bread pudding flaky where puff pastry soaked in warm milk, spiced with cinnamon and cardamom, and studded with raisins, apricots, and crunchy nuts. Served warm and topped with whipped cream, it is lightly sweet and a unique dessert to serve to friends and family.
Servings 8
Calories 399kcal
Ingredients
- 2 sheets frozen puff pastry dough thawed (1.1 lbs)
- ⅓ cup chopped pistachios
- ⅓ cup almond slices
- ⅓ cup chopped walnuts or pecans
- ½ cup Sun-Maid raisins
- ½ cup Sun-Maid dried apricots
- 4 cups whole milk
- ½ cup granulated sugar plus 2 teaspoon (separated)
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- 1 cup heavy whipping cream
- ½ teaspoon dried crushed rose petals optional
Instructions
- Preheat oven to 400ºF.
- Place thawed puff pastry sheets onto a baking sheet. If they do not fit on one baking sheet, you will need to bake on two baking sheets or bake one at a time.
- Bake until puff pastry is golden, per package directions. Let puff pastry sit until cool to touch.
- In a small bowl combine nuts and dried fruits.
- Apply non-stick spray or butter the bottom and sides of a 9-inch ceramic pie dish or casserole dish.
- Rip and crumble puff pastry into 1-inch pieces. Place approximately one-third of the puff pastry pieces onto the bottom of the pie dish. Sprinkle one-third of the nut-fruit mixture over it.
- Continue layering the puff pastry pieces and dried fruit mixture until everything is in the pie dish.
- Whip together heavy cream and 2 teaspoon sugar in a cold bowl until stiff peaks are formed. Reserve whipped cream.
- In a heavy pot over medium-high heat add milk, ½ cup sugar, vanilla, cardamom and cinnamon. Whisk until sugar is dissolved and milk is hot and frothy.
- Slowly pour the hot milk over the puff pastry pieces until all is absorbed.
- Carefully spread half of the whipped cream over the top. Keep remaining whipped cream in the refrigerator.
- Bake in oven at 400ºF until browned and bubbly, approximately 10 minutes.
- Garnish with dried rose petals. Serve hot with the remaining whipped cream.
Notes
Any assortment of nuts and dried fruit can be used to make this dish.
You can also bake these in small ramekins to make individual portion-sized desserts.
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days, assuming that your milk and cream are fresh.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1g | Calories: 399kcal | Carbohydrates: 34g | Protein: 8g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Cholesterol: 37mg | Sodium: 201mg | Fiber: 3g | Sugar: 16g
