Egyptian · Nationwide; associated with Cairo and the Nile Delta · dessert

Umm Ali (Egyptian Bread Pudding)

أم علي

Umm Ali is Egypt's most beloved dessert — a hot, bubbling bake of torn pastry soaked in sweetened milk, crowned with nuts, raisins, and coconut that toast golden in the oven. It's named for a legendary figure from medieval Cairo and has been feeding celebrations and ordinary Tuesday nights ever since. Think bread pudding crossed with rice pudding, but richer and more festive than either.

• frozen puff pastry sheets, thawed (or 4 large day-old croissants)

  14 oz

  400g

  Substitution · traditional variation

  Original: Egyptian feteer meshaltet (layered butter pastry). Puff pastry or stale croissants are the standard home substitute and work beautifully — croissants give a richer, more buttery result

• whole milk

  3 cups

  720ml

• heavy cream

  1 cup

  240ml

• granulated sugar

  1/3 cup

  65g

• vanilla extract

  1 tsp

  5ml

• raw almonds, roughly chopped

  1/2 cup

  65g

• shelled pistachios, roughly chopped

  1/3 cup

  40g

• walnut halves, roughly broken

  1/4 cup

  30g

• golden raisins

  1/3 cup

  50g

• unsweetened shredded coconut

  1/3 cup

  30g

• unsalted butter, melted

  2 tbsp

  30g

1. 01

   17 min

   Heat your oven to 400°F (200°C). If using puff pastry sheets, unfold them onto a parchment-lined baking sheet. If using croissants, slice them in half lengthwise and lay cut-side up. Brush lightly with the melted butter. Bake 12–15 minutes until deep golden and crisp. You want them genuinely browned — pale pastry won't hold up in the milk. Pull them out and let cool just enough to handle.

2. 02

   5 min

   While the pastry bakes, combine the milk, heavy cream, sugar, and vanilla in a medium saucepan over medium heat. Stir occasionally until the sugar dissolves and the mixture is steaming hot but not boiling — about 5 minutes. Taste it; it should be pleasantly sweet. Set aside.

3. 03

   3 min

   Break or tear the baked pastry into rough 1–2 inch pieces — don't be too precious about it. Layer the pieces into a 9×13 inch (23×33 cm) baking dish or a similar oven-safe dish. You want a fairly even layer about 1½ to 2 inches deep.

4. 04

   3 min

   Scatter the chopped almonds, pistachios, walnuts, golden raisins, and shredded coconut evenly over the pastry layer. Reserve a small handful of nuts and coconut to sprinkle on top at the end — that's what makes the finished dish look beautiful.

5. 05

   2 min

   Pour the hot milk and cream mixture slowly and evenly over the entire dish. You want every piece of pastry to get soaked. Press gently with the back of a spoon so the pastry absorbs the liquid. Scatter the reserved nuts and coconut over the top.

6. 06

   18 min

   Bake uncovered at 400°F (200°C) for 15–18 minutes, until the top is golden brown and bubbling at the edges. The surface should have some color — that toasted coconut and nut crust is the signature of a good Umm Ali. Keep an eye on it in the last few minutes; ovens vary.

7. 07

   5 min

   Remove from the oven and let rest 5 minutes — it will be volcanic hot straight out. Serve warm, scooped directly from the baking dish into bowls. This is not a cold dessert; Umm Ali is meant to be eaten hot, creamy, and a little messy.

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Source: foodkeeper