Umm Ali (Egyptian Bread Pudding)

Name: Umm Ali (Egyptian Bread Pudding)
Prep time: 20 min
Cook time: 44 min
Total time: 1 h 4 min
Yield: 8 servings
Cuisine: Egyptian
Ingredients: 2 sheets (about 1 lb total) (450 g) frozen puff pastry sheets, thawed, still cool; 2 tbsp (28 g) unsalted butter, melted, divided: 1 tbsp for greasing the dish, 1 tbsp for drizzling on top; ½ cup (50 g) sliced almonds; ½ cup (60 g) unsalted shelled pistachios, coarsely chopped; ½ cup (40 g) unsweetened shredded coconut; ½ cup (75 g) raisins; 3 cups (720 ml) whole milk; 1 cup (240 ml) heavy cream; ½ cup (100 g) granulated sugar; 1 tsp (5 ml) pure vanilla extract; ⅛ tsp (0.8 g) fine salt; ¼ tsp (½ g) ground cardamom (optional); 1 tsp (5 ml) rose water (optional); ½ tsp (1 g) ground cinnamon, for dusting on top

From the MyKitchenBank Kitchen

Crisp-baked puff pastry soaks up hot, lightly sweetened milk and cream, layered with raisins, toasted nuts and coconut, then bakes until bubbling with a blistered golden top. Spoon it warm for a creamy, custardy Egyptian classic.

Prep: 20 min
Cook: 44 min
Wait: 27 min
Total: 1 hr 31 min
Makes: 1 9×13-inch pan (8 generous servings)

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Ingredients

8 servings

2 sheets (about 1 lb total) (450 g) frozen puff pastry sheets, thawed, still cool
2 tbsp (28 g) unsalted butter, melted, divided: 1 tbsp for greasing the dish, 1 tbsp for drizzling on top
Nuts, raisins and coconut
½ cup (50 g) sliced almonds
½ cup (60 g) unsalted shelled pistachios, coarsely chopped
½ cup (40 g) unsweetened shredded coconut
½ cup (75 g) raisins
For the milk mixture
3 cups (720 ml) whole milk
1 cup (240 ml) heavy cream
½ cup (100 g) granulated sugar
1 tsp (5 ml) pure vanilla extract
⅛ tsp (0.8 g) fine salt
¼ tsp (0.5 g) ground cardamom (optional)
1 tsp (5 ml) rose water (optional)
½ tsp (1 g) ground cinnamon, for dusting on top

Equipment (6)

2 rimmed baking sheets (about 13×18-inch / 33×46 cm), lined with parchment paper
9×13-inch (23×33 cm) baking dish, 2-3 inches (5-7 cm) deep
Medium saucepan (3-quart / 3 L)
Small skillet for toasting
Sharp knife or pizza cutter
Fork for pricking pastry

Steps

Before you start

Thaw the puff pastry in the refrigerator overnight, or on the counter for 40 minutes, until pliable but still cool.
Position two oven racks in the upper and lower thirds and preheat the oven to 400°F (200°C).
Umm Ali is served warm and soupy-creamy; plan to bake it within 30 minutes of serving.
Measure all nuts, raisins and coconut before you start so the toasting step goes quickly.

1
Cut the pastryOven 400°F / 205°C
- Preheat the oven to 400°F (200°C) with racks in the upper and lower thirds.
- Line two rimmed baking sheets with parchment.
- Unfold the puff pastry sheets and cut each into roughly 2-inch (5 cm) squares.
- Spread the squares in a single layer on the sheets, then prick each lightly with a fork so they bake flat and crisp.
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Ready when: Pastry pieces are spread in one layer without overlapping.
Tip: Squares can touch but should not overlap, or the undersides stay doughy.
2
Bake the pastryOven 400°F / 205°C
- Bake both sheets at 400°F (200°C) for 18 to 20 minutes, swapping the sheets between racks and rotating them front to back halfway through.
- The pastry should puff and turn a deep golden brown all over.
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Ready when: Deep golden brown on top and underneath, with no pale or soft spots; pieces feel crisp and light.
Tip: Pale pastry turns gummy when soaked, so bake it a shade darker than feels natural.
3
Cool and crumble
- Leave the oven on.
- Let the pastry cool on the sheets for about 12 minutes until easy to handle.
- Break the pieces into rough, bite-size chunks about ½ to 1 inch (1-2.5 cm) with your hands, pressing any very large puffs flat as you go.
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Ready when: Pieces snap rather than bend.
4
Toast almonds and coconut
- Heat a small dry skillet over medium-low heat.
- Add the sliced almonds and shredded coconut and stir constantly for 3 to 4 minutes.
- Pour onto a plate as soon as they are ready, then stir in the chopped pistachios (do not toast them) and set aside.
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Ready when: Coconut and almonds are light golden and smell nutty.
Tip: Coconut burns in seconds once it starts to color; move it off the hot pan immediately.
5
Layer the dish
- Brush the bottom and sides of a 9×13-inch (23×33 cm) baking dish with 1 tablespoon of the melted butter.
- Spread half of the crumbled pastry in the dish.
- Scatter over the raisins and half of the nut-coconut mixture.
- Top with the remaining pastry, leaving the surface slightly uneven.
- Reserve the remaining nut mixture for the top.
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Ready when: Pastry fills the dish loosely, about 2 inches (5 cm) deep.
6
Heat the milk mixture
- In a medium saucepan, combine the milk, cream, sugar, vanilla, salt, and the cardamom and rose water if using.
- Heat over medium heat, stirring occasionally, for about 5 minutes until the sugar dissolves and the milk is steaming with small bubbles at the edge.
- Remove from the heat.
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Ready when: Steaming hot (about 180°F / 82°C) with no sugar grains on the bottom of the pan; not at a rolling boil.
Tip: Do not let it boil; boiled milk can scorch and form a skin.
7
Pour and soak
- Slowly pour the hot milk mixture evenly over the pastry, making sure the corners are covered.
- Gently press the pastry down with the back of a spoon so it is mostly submerged.
- Let it sit for 5 minutes to absorb.
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Ready when: Pastry looks swollen and soft, with a pool of milk still visible around the edges.
8
Add the topping
- Sprinkle the reserved nut-coconut mixture evenly over the top.
- Drizzle with the remaining 1 tablespoon melted butter and dust with the cinnamon.
9
Bake until bubblingOven 400°F / 205°C
- Bake on the middle rack at 400°F (200°C) for 15 to 18 minutes until the milk bubbles around the edges and the top is blistered with golden-brown spots.
- If the top is still pale, broil for 1 minute, watching closely.
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Ready when: Edges bubble steadily and the top is golden brown with darker spots; the center jiggles slightly like thick custard.
Tip: Set the dish on a baking sheet in case it bubbles over.
10
Rest and serve
- Let the pudding rest for 10 minutes so the liquid thickens slightly.
- Spoon into bowls while warm, scooping from the bottom to include the creamy milk.
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Ready when: Creamy and spoonable, not watery.
Tip: The bubbling milk is very hot; wait the full rest before serving.

Good to know

Tips

Bake the pastry until deeply golden; this gives flavor and prevents a gummy texture.
Pour hot milk, not cold, so the pastry softens evenly and the dish finishes quickly in the oven.
Adjust sweetness by reducing sugar to ⅓ cup (65 g) if your raisins are very sweet, or add 1 tablespoon honey for a more traditional sweetness.
For a deeper top, broil for 1 minute at the end, staying by the oven.

Make ahead

"Bake, cool and crumble the pastry up to 1 day ahead and store airtight at room temperature. Toast the nuts and coconut up to 2 days ahead. Assemble and soak just before baking for the best texture."

Storage & reheating

Best served warm the day it is made. Cover and refrigerate leftovers up to 3 days. Do not leave at room temperature more than 2 hours. Reheat individual portions in the microwave for 45 to 60 seconds, or the whole dish covered in a 350°F (175°C) oven for 15 minutes, adding a splash of milk if dry. Freezing is not recommended because the texture turns watery.

Substitutions

frozen puff pastry sheets → Croissants or stale rolled phyllo/qatayef-style pastry. Use about 6 day-old croissants, torn and toasted until crisp, for a richer, softer pudding.
heavy cream → Half-and-half or additional whole milk. The pudding will be lighter and less rich; reduce the bake time by about 2 minutes.
unsalted shelled pistachios → Walnuts, cashews or hazelnuts. Use the same weight; toast walnuts and hazelnuts lightly with the almonds.
raisins → Golden raisins or chopped dried apricots. Use the same quantity.