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Umm Ali from Egypt

Umm Ali

📍 Nationwide ★ 4.4
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Warm milk pudding of pastry, nuts and coconut.

About Umm Ali

Torn pieces of puff pastry are soaked in sweet milk with nuts, raisins and coconut, then baked until golden and bubbling on top. Egypt take on bread pudding, it is served warm and creamy.

🏛️ History & Culture

Umm Ali, literally "mother of Ali," is a beloved Egyptian bread pudding whose creation is tied to a popular legend—often said to have been devised in the medieval era by a woman named Umm Ali to celebrate a political victory. However, the historical details are uncertain, and the exact origins are debated; the dish likely evolved from older Middle Eastern milk-based puddings, with the story serving more as cultural folklore than verified fact.

Today, Umm Ali is a staple of Egyptian home cooking and festive tables, especially during Ramadan and family gatherings. Regional variations are common, with home cooks swapping in different nuts—like pistachios, hazelnuts, or almonds—and adding ingredients such as cream, cinnamon, or orange blossom water, while the classic version remains torn pastry baked in sweetened milk until golden and bubbling. Its warm, creamy texture and rich, comforting flavor have made it a symbol of Egyptian hospitality and a cherished dessert across the country.

🍳 How to make Umm Ali

AI-assisted, not kitchen-tested

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.
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