Om Ali, Egypt’s beloved bread pudding, is a warm and comforting dessert that combines flaky puff pastry, rich cream, and fragrant spices like cinnamon and cardamom. Sweet, creamy, and lightly spiced, every bite is a perfect balance of crunch and softness.
Traditionally enjoyed during Ramadan, this dessert is an effortless way to bring warmth and indulgence to any occasion. Whether you’re looking for a cozy winter treat or a nostalgic taste of Egyptian heritage, Om Ali is a must-try delight.
Recipe Summary
Cuisine: Egyptian
Prep and Cooking Time: Approximately 30 minutes
Cooking Method: Baking
Skill Required: Beginner-friendly
What is Om Ali Pudding
Om Ali (أم علي), also spelled umm ali, is known as Egyptian Bread Pudding. This classic Egyptian dessert is a rich and indulgent delight that weaves together layers of flavor and texture. Often referred to as “Mother of Ali,” this dessert has a history steeped in tradition and is a staple in Egyptian households.
At its core, Om Ali is a bread pudding made with layers of flaky puff pastry (or sometimes old bread) combined with a luscious mixture of milk or cream and sugar.
The dessert is generously spiced with aromatic additions such as cinnamon and cardamom, infusing each layer with warmth and sweetness.
Once baked, the dessert becomes golden brown, bubbly, and beautifully aromatic. It’s often garnished with nuts like pistachios and coconut flakes for added texture and flavor.
It’s commonly enjoyed during winter days, and you can enjoy it all year round, especially in the month of Ramadan. It is perfect for gatherings or as a luxurious dessert after a hearty meal.
Ingredients
Puff Pastry: The flaky layers of puff pastry create a light, airy texture that absorbs the creamy mixture while maintaining a slight crispiness on top. Traditionally, Om Ali was made with old bread or phyllo dough, but puff pastry provides a more indulgent buttery flavor.
Heavy Whipping Cream: This rich dairy base adds a luxurious creaminess to the dessert, making each bite melt in your mouth. It replaces traditional whole milk for an extra velvety texture.
Granulated Sugar: Sweetens the dish to balance the spices while caramelizing slightly when broiled, adding depth to the flavor.
Ground Cardamom: A fragrant spice that gives Om Ali its signature warm and slightly citrusy aroma.
Ground Cinnamon: Adds warmth and a subtle spice that pairs beautifully with the cardamom, making the dessert comforting and aromatic.
Cinnamon Stick: Infuses the cream mixture with a deeper, more rounded cinnamon flavor, creating a layered spice profile. It is typically removed before assembling the dish, leaving behind its aromatic essence.
Toppings and Garnishes
Heavy Cream (for Topping): Whipped into soft peaks, it creates a light, airy layer that contrasts beautifully with the dense, soaked puff pastry underneath. It enhances the overall creaminess of the dish.
Vanilla Extract: Elevates the flavor by adding a hint of sweetness and warmth, balancing the richness of the cream.
Ground Pistachios: A classic garnish to add a delightful crunch and a pop of color. Their slightly nutty and sweet taste enhances the texture and presentation.
Coconut Flakes: Introduces a subtle chewiness and tropical sweetness, adding another layer of texture.
How to Make Om Ali
Preheat your oven to 400°F.
Thaw the puff pastry sheets according to the package instructions, but keep them cold.
Cut the puff pastry into squares. Place them flat into a lined baking sheet and bake at 400°F for 15-25 minutes or until golden. Remove and set aside.
In a medium saucepan on the stove, combine the 5 cups of heavy whipping cream along with the granulated sugar, cinnamon stick, ground cinnamon, and ground cardamom.
Stir on medium heat until the sugar is dissolved and the cream is well heated, almost boiling.
Break apart about ¾ of the baked puff pastry into a 9×13 pan.
Pour the spiced hot heavy cream mixture on top. Add ground pistachios and shredded coconut, as desired.
Top with the remaining amount of broken puff pastry on top. Smash it down lightly with a spoon.
Return the Om Ali tray to the oven and broil on the middle rack at 400°F until the pan begins to bubble.
Remove from the oven and garnish with more pistachios or nuts.
How to Serve Om Ali Pudding
Traditionally, Om Ali is served warm, straight from the oven, when the creamy filling is still rich and bubbly and the top is slightly crisp.
For an extra indulgent touch, drizzle the pudding with more heavy cream or a sprinkle of powdered sugar right before serving. For added texture and a beautiful presentation, garnish with crushed pistachios, toasted almonds, or coconut flakes.
To elevate the experience, pair Om Ali with a warm cup of Arabic coffee, karak chai, or mint tea to balance its sweetness.
For a refreshing contrast, this Egyptian pudding also goes wonderfully with fresh fruit, such as sliced strawberries or figs.
Variations and Substitutions
Bread Alternatives: Instead of puff pastry, use croissants, phyllo dough, brioche, or any leftover flaky bread for a unique texture.
Dairy-Free Option: Swap heavy cream with coconut milk or almond milk for a dairy-free version while keeping it rich.
Nut-Free Version: Skip the pistachios and substitute toasted coconut flakes or sunflower seeds for crunch.
Flavor Enhancements: Add rose water, orange blossom water, or vanilla extract for a fragrant twist.
Dried Fruit Additions: Incorporate raisins, chopped dates, or dried apricots for a naturally sweet touch.
Tips and Tricks
Use Freshly Baked Puff Pastry: For the flakiest and crispiest layers, bake the puff pastry fresh rather than using stale or pre-baked versions.
Warm the Cream Mixture Properly: Heat the cream with spices until it’s hot but not boiling to ensure the flavors infuse well without curdling.
Adjust Sweetness to Taste: If you prefer a less sweet dessert, reduce the sugar slightly or balance it with unsweetened nuts.
Broil for a Golden Top: Keep an eye on the broiling step to avoid burning; a few minutes under the broiler will give you a beautifully caramelized top.
Let It Rest Before Serving: Allow the dessert to sit for a few minutes after baking so the flavors meld together while still keeping its texture.
Make It Ahead: Prepare Om Ali in advance and refrigerate it before baking, then reheat just before serving for a quick and easy dessert.
Storage Tips
Refrigeration: Store leftover Om Ali in an airtight container in the fridge for up to 3 days. The texture may soften as it absorbs more liquid.
Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes to restore its crispy top, or microwave individual portions for 30–60 seconds.
Freezing: I do not recommend freezing Om Ali pudding due to texture changes.
Frequently Asked Questions
Yes, you can assemble it ahead of time and refrigerate it overnight or for up to 24 hours. Bake just before serving for the best texture.
You can reduce the sugar or use natural sweeteners like honey or date syrup.
Pistachios, almonds, walnuts, and hazelnuts are popular choices. You can mix and match based on preference.
It is traditionally served warm, but some enjoy it chilled as well.
Must Try Middle Eastern Desserts
Pistachio Baklawa and Ashta Croissant
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Om Ali (Egyptian Bread Pudding)
Ingredients
- 1 package puff pastry (490g)
- 5 cups heavy whipping cream
- 1¼ cups granulated sugar
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 1 cinnamon stick
Topping
- 1 cup heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Garnish
- ground pistachios
- coconut flakes
Instructions
- Preheat your oven to 400°F.
- Thaw the puff pastry sheets according to the package instructions, but keep them cold.
- Cut the puff pastry into squares. Place them flat on a lined baking sheet and bake at 400°F for 15-25 minutes or until golden. Remove and set aside.
- In a medium saucepan on the stove, combine the 5 cups of heavy whipping cream along with the granulated sugar, cinnamon stick, ground cinnamon, and ground cardamom.
- Stir on medium heat until the sugar is dissolved and the cream is well heated, almost boiling.
- Break apart about ¾ of the baked puff pastry into a 9×13 pan.
- Pour the spiced hot heavy cream mixture on top. Add ground pistachios and shredded coconut, as desired.
- Top with the remaining amount of broken puff pastry on top. Smash it down lightly with a spoon.
- Return the Om Ali tray to the oven and broil on the middle rack at 400°F until the pan begins to bubble.
- Remove from the oven and garnish with more pistachios or nuts.
Notes
- Use Freshly Baked Puff Pastry: For the flakiest and crispiest layers, bake the puff pastry fresh rather than using stale or pre-baked versions.
- Warm the Cream Mixture Properly: Heat the cream with spices until it’s hot but not boiling to ensure the flavors infuse well without curdling.
- Adjust Sweetness to Taste: If you prefer a less sweet dessert, reduce the sugar slightly or balance it with unsweetened nuts.
- Broil for a Golden Top: Keep an eye on the broiling step to avoid burning; a few minutes under the broiler will give you a beautifully caramelized top.
- Let It Rest Before Serving: Allow the dessert to sit for a few minutes after baking so the flavors meld together while still keeping its texture.
