Om Ali; Egyptian Bread Pudding

Om Ali or Umm Ali is the Egyptian equivalent to the western bread pudding. A traditional Egyptian dessert of soaked bread, milk and loads of nuts.

Omm Ali is sort of bread pudding. It can be made using phyllo dough, puff pastry or croissants. In most Egyptian pastry shops you can buy special Om Ali's dough to start with. I've made it today with puff pastry and find it quite successful. Om Ali is more of a winter dessert as it gives lots of energy to warm up with.

❤️ Why You'll Love Making It

• A fun spin on the old favorite bread pudding.
• An authentic Egyptian dessert made with simple easy to find ingredients.
• Very adaptable to your dietary needs with lots of variations.

📝 Ingredients

Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

• Puff pastry, I'm using puff pastry in this recipe as it is easier, but you can use croissants as well as phyllo dough.
• Sugar, or any sugar substitute.
• Milk
• Cool Whip, you can also use whipped cream AKA Chantilly cream.
• Mixed nuts

🥄 Instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

1. Cut the puff sheet into squares, place on a baking sheet lined with parchment paper. Poke several holes with a fork and bake until golden brown.
2. Lightly break the puff squares into a deep oven dish. Mix in your favorite nut mixture.
3. Microwave milk and sweeten to your taste then pour milk over. Let it soak for 5-10 minutes.
4. Spread whipped cream or cool whip on top to cover and broil or bake until top is golden brown. Serve with additional sweetened milk on the side.

👍 Amira's Tips

• As mentioned before you can use croissants or phyllo dough but in my opinion puff pastry is closer to what we use in Egypt.
• If using croissants make sure to toast in the oven a little to crisp it up.
• Back in the old days day old bread was used much like the traditional bread pudding but this approach is not used anymore.
• Make sure to make several holes in the puff pastry using a fork before baking as it will puff and the middle won't be as crispy.
• For the milk, I use whole milk in this recipe. If you have 2% or fat free it is better to add 3 tablespoons of heavy cream or table cream ( like Nestle brand) to the milk mixture to add richness.
• Sweeten the milk to your liking, I use 1 tablespoon of sugar per cup of milk but again this is up to you.
• You can also use any natural or artificial sweetener of choice.
• I'm used to vanilla extract in Om Ali, other options are: orange blossom water, rose water, cinnamon or any extract you like.
• Amount and type(s) of nuts used depends greatly on your liking.

⌛ Make Ahead

Make Umm Ali and pour the milk mixture over, cover with plastic wrap and refrigerate overnight or up to 24 hours. When ready to bake add in another cup of sweetened hot milk tilt the pan to distribute then continue with the recipe as is.

🍽️ Serve With

I do not like to soak my dish in a lot of milk, this is very controversial in this house. I'm used to a drier Om Ali while my husband is not. So to sole this issue I soak it in half the milk and serve more milk on t he side. Bingo, problem solved.

👩‍🍳 Variations

• For gluten free version use gluten free puff pastry or make your own.
• For a vegan Om Ali, use vegan puff pastry there are a couple of brands out there and use your favorite plant based milk. It would be helpful to add a couple of tablespoons of vegan butter to the milk mixture too. Whip up some aquafaba (chickpea water) or use coconut cream instead of the cool whip.
• Omit the nuts and use a mixture of shredded coconut and sultans instead. Omit the coconut if you are allergic.
• For a low carb or keto use puff pastry made with almond or coconut flour, there any many keto friendly puff pastry options. Use a mixture of plant based milk and heavy whipping cream in place of the milk. Sweeten with Stevia or your favorite sweetener.

🧺 Storage

Store leftover in an airtight container and refrigerate for up to 4 days.

💬 FAQs

📣 Related Recipes

• Basbousa is a traditional Egyptian dessert made from semolina flour, coconut, yogurt and soaked in simple syrup. It’s delicious and easy to make!
• Qatayef is a popular Middle Eastern dessert that is often consumed during Ramadan. Fluffy small pancakes filled with cream then drizzled with syrup or honey.
• Here is another popular version of qatayef filled with nuts and then fried until golden brown.
• Kunafa is a traditional Middle Eastern dessert that is made with a layer of golden shredded phyllo dough, a creamy filling, and a sweet syrup. A popular dessert in many countries that is often served during special occasions and holidays.
• Sevian is an easy and quick sweet vermicelli dessert that is a childhood favorite. Enjoy it cereal style with milk or without.
• Here is a delicious lokma dessert recipe to try when you are craving Middle Eastern dessert. Rounded sweet dough balls are deep fried then soaked in syrup, this is a common street food throughout many Middle eastern countries.
• Galaktoboureko is a beloved Greek custard pie featuring buttery crisp phyllo sheets and creamy rich filling. All drizzled with fragrant sugar syrup. A must try beloved dessert.

First published January 15, 2014 . Last updated March 1, 2023 with important tips, clear step by step instructions and readability.

👩‍🏫 My Personal Experience

Om Ali or Ali's mom is another recipe with a strange name .... I can hear you say that :). Actually I agree with you it really has a strange name and a bloody legendary story. Although not verified this story is still told to this day in Egypt.
In short, it is said that this dessert was made to celebrate the death of Shagaret Al-durr- who was the first and last woman - sultana - to rule Egypt. She was a victim of a plot made by Omm Ali - her husband's first wife- along with her maids as she was beaten to death and the rest of the story is even more barbaric. So the bloody Omm Ali made this dish to celebrate Shagaret Al-durr death. There are several of other less violent stories around this dish but this is the most common in Egypt. When I make this dish I try not to overthink this story🤐.