Go Back
–+ servings
Umm Ali served in a white and teal platter, with a serving spoon in the platter and bowls of toppings around, including coconut, pistachios and raisins.
5 from 17 ratings

Authentic Homemade Umm Ali (Egyptian Bread Pudding)

Yield: 12 servings
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Author: Amina Al-Saigh
Umm Ali is a bread pudding layered with puff pastry, milk, and cream, and sprinkled with lots of nuts, raisins and coconut. So delicious!
Print Pin Recipe

Ingredients
 

  • 1 package puff pastry , (400g, 15 square pieces)
  • 1.5 liter milk, 2% or 3%
  • 473 ml 35% whipping cream
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1 can sweetened condensed milk, (300ml)
  • 3/4 cup granulated sugar
  • 1 can table cream or ashta (nestle/puck brands), (170g)
  • 1 cup almonds, chopped
  • 1 cup pistachios, chopped
  • 1 cup raisins
  • 1/2 cup shredded coconut

Instructions
 

  • Preheat oven to 375F.
  • Start by baking the puff pastry per package instructions until golden and crispy. If your puff pastry is not already cut, roll it out and cut into squares. Lay them on a large baking sheet and bake until puffed and crispy (roughly 15-20 minutes).
  • Meanwhile mix together the milk, whipping cream, condensed milk, sugar, cardamom and cinnamon then place in a saucepan on medium heat and cook until just boiling (stirring frequently). Remove from the heat after a few seconds of boiling.
  • Once the puff pastry has cooled, break each square into small pieces and place in a large casserole (9x13 inches).
  • Layer with the nuts and shredded coconut, reserving some of each for garnish. Don't add the raisins yet or they will burn.
  • Pour the hot milk mixture over the casserole, spreading evenly.
  • Spread the can of table cream over the surface, placing dollops and smoothing them out as best as you can.
  • Bake in the oven for approximately 15-20 mins until hot and bubbling, then broil for 5-10 mins until the surface is golden brown. Add the raisins a few minutes before removing from the oven to toast them.
  • Serve immediately, with more nuts on the side for topping.

Notes

  • If you don't have puff pastry, feel free to use croissants. Especially if you have some stale ones lying around. Cut the croissants into large chunks and dry out in the oven until crispy, then follow the same steps
  • You can make this ahead of time and re-bake just before serving (check the make ahead instructions section in the post), but it is the best freshly out of the oven!
  • You can use many different types of nuts, make it your own!
Calories: 773kcal, Carbohydrates: 73g, Protein: 16g, Fat: 49g, Saturated Fat: 19g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 20g, Trans Fat: 0.002g, Cholesterol: 71mg, Sodium: 217mg, Potassium: 684mg, Fiber: 4g, Sugar: 41g, Vitamin A: 923IU, Vitamin C: 2mg, Calcium: 330mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!