Um Ali Bread Pudding
This Um Ali is a rich, creamy Egyptian bread pudding layered with flaky pastry, warm milk, and crunchy nuts for a deeply comforting dessert. Soft, golden, and lightly crisp on top, it's perfect for gatherings or cozy evenings.
Ingredients · Servings 6
- 8 large croissants, torn into bite-sized pieces
- 6 cups whole milk
- 1 cup granulated sugar
- 1 cup double cream
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 3 ½ tablespoons unsalted butter, melted
- 1 handful sliced almonds
- 1 handful shelled pistachios, roughly chopped
- 1 handful desiccated coconut
- 1 handful raisins
Method · 55 min
- Preheat the oven to 350˚F (180˚C).
- In a large saucepan over medium heat, whisk together the whole milk, sugar, double cream, vanilla, cardamom, and cinnamon. Heat, stirring occasionally, until the sugar has dissolved and the mixture is steaming but not boiling, about 5 minutes. Remove from heat.
- Spread the torn croissant pieces in an even layer in a large baking dish. Scatter the almonds, pistachios, coconut, and raisins evenly over the top.
- Slowly pour the warm milk mixture over the croissants and nuts, pressing the croissant pieces down gently so they absorb the liquid. Drizzle the melted butter over the top.
- Bake for 40 minutes, or until the top is golden brown and the custard is bubbling around the edges. Serve hot.
- Enjoy!
