OM Ali – Egyptian Bread Pudding

The dessert name of Om Ali, means ‘Ali’s mother’, has its own story. To make a long story short, not wanting to bore you with the detailed war history of Om Ali ….. Ali’s mother, was a powerful feminist of the 13th century Egypt. Her husband tried to cheat on her so she kills him and celebrates with distributing Om Ali dessert declaring her son Ali as successor. As ever, food is a much more than just the act of cooking and eating. Food is culture, history and the stories of a given people and time.

You could think of Om Ali as the Egyptian cousin of bread pudding. Same idea of soaking some type of bread with milk or cream and sugar, then baking it in the oven. Om Ali skips the eggs though, which makes it lighter in texture, looser and milkier as opposed to custardy. Instead of bread, it is traditionally made with baked puff pastry, phyllo or Egyptian flat bread combined with milk and nuts.

Om Ali has become a well loved and celebrated dessert all over the Middle East, being served at many big celebrations and events.

Instead of using the traditional nuts, raisins and coconut, I’m using the ‘Sahale Snack Mix’ which has a very similar blend in my Om Ali pudding.

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OM Ali - Egyptian Bread Pudding
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Rating: 5
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Servings
SERVINGS
Servings
SERVINGS
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Allow puff pastry to thaw before using. Preheat oven to 400 F. Line a baking sheet with parchment paper. Cut the puff pastry into squares & poke holes in each using a fork. Bake for about 15 minutes or until puffed & golden brown. Remove from oven & allow to cool.
  2. In a saucepan, whisk together milk, sugar, spices & whipped topping powder. Allow to come to a gentle simmer; add the vanilla & heavy cream. Remove from heat.
  3. Break the puff pastry into pieces & place half of them in either individual ramekins or an oven-proof baking dish. Sprinkle each with some of your fruit/nut blend, reserving a bit for topping. Cover with the other half of the pastry pieces.
  4. Slowly add the milk mixture, one ladle at a time until the milk mixture fully covers the puff pastry. Allow to sit for 10 minutes, you'll notice that the puff pastry absorbs some of the milk. Add milk again until it covers the puff pastry.
  5. Bake for 30 minutes at 350 F. then place under the broiler if you wish, for a couple of minutes to get a golden top. Serve warm or at room temperature.
Recipe Notes
  • When baking is 90% done, sprinkle the rest of the fruit/nut mixture on top so they don't burn & taste bitter. It gives a nice eye appeal.

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