Umm Ali

Umm Ali (Egyptian Bread Pudding)

A warm, creamy Egyptian bread pudding made from torn puff pastry soaked in sweetened milk, pistachios, raisins and coconut, then baked until golden and bubbling.

Prep

15 min

Cook

30 min

Total

45 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) puff pastry sheets, store-bought is standard; substitute with croissants or brioche if needed
• •1 L (4¼ cups) whole milk, full-fat for richness
• •200 g (7 oz) sweetened condensed milk, or substitute sugar to taste
• •100 g (½ cup) heavy cream
• •100 g (3½ oz) shelled pistachios, roughly chopped
• •60 g (⅔ cup) desiccated coconut, unsweetened
• •60 g (⅓ cup) raisins, or sultanas
• •40 g (⅓ cup) blanched almonds, roughly chopped
• •1 tsp vanilla extract
• •1 tsp rose water or orange blossom water, optional but traditional

Steps

1. 1 Preheat oven to 200°C (400°F). Line a baking tray with parchment.
2. 2 Cut puff pastry into rough squares about 5 cm (2 in). Spread on the tray and bake 10–12 minutes until puffed and deep golden. Cool, then tear into bite-sized pieces. If using croissants or brioche, tear and toast lightly until dry.
3. 3 In a saucepan, combine milk, condensed milk, cream and vanilla. Heat gently over medium, stirring, until steaming and just below a simmer (do not boil). Stir in rose or orange blossom water if using. Remove from heat.
4. 4 In a 23 × 33 cm (9 × 13 in) baking dish, layer half the torn pastry, then half the pistachios, almonds, coconut and raisins. Repeat with remaining pastry, nuts, coconut and raisins.
5. 5 Slowly pour the warm milk mixture evenly over the top, pressing the pastry gently so it absorbs the liquid. Let stand 5 minutes.
6. 6 Bake at 200°C (400°F) for 18–22 minutes, until the top is golden brown and the milk mixture is bubbling at the edges.
7. 7 Rest 5–10 minutes before serving warm; the pudding should be creamy, not soupy. Optionally dust with extra chopped pistachios and a pinch of cinnamon.