Umm Ali - Egyptian Bread Pudding
A classic Egyptian dessert with puff pastry base soaked in sweet creamy hot milk, topped with nuts and raisins, baked to perfection. Umm Ali is deliciously creamy and rich bread pudding that is truly a comforting dessert.
Ingredients
- 2 Sheets Ready Rolled Puff Pastry Sheets See Notes
- 700 ml Milk
- 200 ml Thickened Cream See Notes
- ⅓ Cup Sugar See Notes
- 300 g Condensed Milk
- ⅓ Cup Almond Flakes
- ⅓ Cup Chopped Pistachios
- ⅓ Cup Raisins
- ⅓ Cup Desiccated Coconut
- 2-3 Cardamoms
- Pinch Cinnamon Powder
Instructions
- Thaw the puff pastry and cut it into squares. Bake in the oven until puffed and golden brown.
- In a pot add milk, cardamom, cinnamon, sugar and condensed milk. Bring it to boil while stirring it. Turn the heat low and add cream. Stir it and bring it to boil over medium heat. Simmer for 5-7 minutes and then set aside. The milk should remain hot.
- Break the puff pastry into small pieces and layer half of them in a oven proof dish. Pour half of the milk mixture over and sprinkle some nuts, coconut and raisins.
- Layer the remaining puff pastry over and pour the remaining milk mixture and nuts again.
- Bake it in oven at 180 ℃ for 30 minutes or until golden brown. Serve it hot.
Notes
- Store Bought croissants can also be used as an alternative. Break them apart and layer them over following the same procedure above.
- You can use thickened cream or double cream. I prefer to use Nestle reduced fat cream.
- You can adjust the quantity of sugar to suit your taste. You can also add more condensed milk instead of sugar.