Oum Ali (Egyptian Bread Pudding)
Description
Oum Ali is a beloved Egyptian bread pudding made with flaky pastry, rich creamy milk, and a generous topping of crunchy nuts. Every spoonful is wonderfully comforting, with a delicious contrast of creamy layers and nutty crunch!
Ingredients
- 400 g 14 oz puff pastry sheet, thawed if frozen
- 4 ½ cups milk
- 2 cups heavy cream
- 1 ¼ cups sugar
- ¾ cup raisins
- ½ cup desiccated coconut
- ¼ cup slivered almonds lightly toasted
- ¼ cup pine nuts lightly toasted
- ½ teaspoon mastic gum optional, crushed
- 1 teaspoon butter to grease the baking sheet
Instructions
- Preheat the oven to 200°C (400°F).
- Cut the puff pastry sheet into small squares, about 2.5 cm (1 inch).
- Grease a large baking sheet with the butter, then transfer the puff pastry squares to it.
- Bake the squares until crisp and golden brown, about 15–20 minutes. Set aside to cool.
- Combine the almonds, pine nuts, raisins, and desiccated coconut in a bowl.
- Fill the bottom of each ramekin with the puff pastry squares, filling them about a quarter (¼) of the way up.
- Divide the mixed nut mixture equally over the puff pastry squares.
- Heat the milk, sugar, heavy cream, and mastic gum (if using) in a saucepan. Whisk constantly and bring to a gentle boil.
- Pour the hot liquid mixture equally into the ramekins, completely covering the pastry and nuts.
- Bake the ramekins until the top is puffed and beautifully browned in spots, about 15 minutes. Serve warm!
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