Egyptian Bread Pudding Recipes

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OMM ALI (EGYPTIAN BREAD AND BUTTER PUDDING)



Omm Ali (Egyptian Bread and Butter Pudding) image

Make and share this Omm Ali (Egyptian Bread and Butter Pudding) recipe from Food.com.

Provided by mersaydees

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

10 -12 sheets phyllo pastry
2 1/2 cups milk
1 cup heavy cream or 1 cup whipping cream
1 egg, beaten
2 tablespoons rose water
1/2 cup pistachio nut, chopped
1/2 cup almonds, chopped
1/2 cup hazelnuts, chopped
2/3 cup raisins
1 tablespoon ground cinnamon
light cream, to serve

Steps:

  • Preheat oven to 325 degrees F.
  • Place phyllo pastry on a baking sheet and bake for 15-20 minutes until crisp.
  • Remove from oven and raise temperature to 400 degrees F.
  • Scald milk and cream by pouring into a pan and raising heat gradually until hot but not boiling.
  • Gradually add the beaten egg and rose water.
  • Cook over a very low heat, until the mixture begins to thicken, stirring constantly.
  • Using your hands, crumble the pastry and spread it in layers with the nuts and raisins into the bottom of a shallow baking dish.
  • Pour the custard mixture over the nut and pastry base and bake for 20 minutes, or until golden.
  • Sprinkle with cinnamon and serve with light cream.

OM ALI (EGYPTIAN BREAD PUDDING) RECIPE BY TASTY



Om Ali (Egyptian Bread Pudding) Recipe by Tasty image

Here's what you need: large croissants, milk, heavy cream, sugar, vanilla, hazelnuts, shredded coconut, dollop cream, sugar

Provided by Livia Marie

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 9

3 large croissants, cubed
3 cups milk
¾ cup heavy cream
½ cup sugar
1 teaspoon vanilla
¼ cup hazelnuts, roughly chopped
¼ cup shredded coconut
2 tablespoons dollop cream
2 tablespoons sugar

Steps:

  • Preheat the oven to 180°C (356 f)
  • Toast croissant cubes in the oven for 10 minutes until crispy. Remove from the oven.
  • Increase oven temperature to 200°C. (390 f)
  • Combine milk, cream, sugar and vanilla in a pot over medium heat. Stir to combine. Heat until the sugar is dissolved and the mixture is simmering. Set aside.
  • In a large bowl, toss croissant croutons with chopped hazelnuts and coconut. Place in a deep, oven-proof dish (i.e. casserole dish) and cover with milk mixture.
  • Spread dollop cream over the top, before sprinkling with the sugar. Then, bake for ~15 minutes, or until the top is browned and the milk is bubbling beneath. Leave to cool for about 5 minutes, or until the milk has settled.
  • Serve.

Nutrition Facts : Calories 389 calories, Carbohydrate 37 grams, Fat 25 grams, Fiber 1 gram, Protein 7 grams, Sugar 27 grams

OM ALI (EGYPTIAN BREAD PUDDING)



Om Ali (Egyptian Bread Pudding) image

This easy Egyptian bread pudding or Om Ali recipe is made with puff pastry, perfumed rose water, and topped with an assortment of toasted nuts.

Provided by Salma Hage

Yield Serves 6-8

Number Of Ingredients 10

11 oz. (320 g) sheet of puff pastry
¾ cup (3 oz. or 85 g) golden raisins
⅓ cup (1 oz. or 50 g) pine nuts, toasted
⅓ cup (1 oz. or 50 g) whole almonds, toasted and roughly chopped
⅛ cup (1 oz or 25 g) raw pistachios, toasted and roughly chopped
3¼ cups (750 ml) whole milk
1 cup (9 fl oz. or 250 ml) heavy cream
⅓ cup (2 oz. or 60 g) golden superfine or caster sugar
1 tsp. rose water
1 tsp. ground cinnamon

Steps:

  • Preheat the oven to 400°F or 200°C. Unroll the puff pastry and lay it on a flat baking sheet. Bake in the center of the preheated oven for 12 minutes, until golden and puffed. Turn the oven temperature up to 425°F or 220°C.
  • When the pastry has cooled slightly, roughly chop it and arrange it in a baking dish with the raisins and nuts. Pour the milk, cream, and sugar into a saucepan and bring to a simmer. As soon as the mixture starts to bubble, remove from the heat and stir in the rose water. Pour the mixture over the pastry, raisins and nuts. Sprinkle the cinnamon over the top and place in the center of the hot oven.
  • Bake for 22-25 minutes, until golden and bubbling. Serve warm.

EGYPTIAN BREAD PUDDING



Egyptian Bread Pudding image

Make and share this Egyptian Bread Pudding recipe from Food.com.

Provided by EdandTheresa

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (17 ounce) package frozen puff pastry
3/4 cup chopped pistachios
1/2 cup pine nuts
1/2 cup almonds
1/2 cup coconut flakes
1 (15 ounce) can sweetened condensed milk
1/2 teaspoon vanilla extract
3 cups water
1/2 cup cream

Steps:

  • Preheat oven to 400 degrees.
  • Unroll pastry sheets and place on greased baking sheets and bake for 15 minutes.
  • Do not turn off oven.
  • In a bowl break pastry into small pieces(1-2 inches), add nuts and coconut, mix well.
  • Place nuts and bread in greased 9x12 baking dish.
  • In a saucepan heat milk,vanilla and water on medium heat. Cook 3-5 minutes.
  • Remove from heat and allow to cool.
  • Pour milk over pastry/nut mixture.
  • Pour cream on top and bake uncovered for 15 minutes.
  • Serve warm and enjoy.

Nutrition Facts : Calories 988.5, Fat 65.5, SaturatedFat 19.1, Cholesterol 46.2, Sodium 354.4, Carbohydrate 86.3, Fiber 4.8, Sugar 44, Protein 19.4

EGYPTIAN BREAD PUDDING RECIPE BY TASTY



Egyptian Bread Pudding Recipe by Tasty image

This Egyptian bread pudding, known as Om Ali, features puff pastry cookies nestled between layers of nuts and golden raisins. It's then topped with a sweet mascarpone cheese for a decadent, creamy, and crunchy dessert!

Provided by Tikeyah Whittle

Categories     Desserts

Time 1h17m

Yield 12 servings

Number Of Ingredients 16

3 ¾ cups whole milk
½ cup heavy cream
½ cup sugar
½ teaspoon kosher salt
1 tablespoon whole cardamom pods
1 teaspoon whole clove
2 whole cinnamon sticks
3 orange peels, large strips
1 lb store bought mini palmiers, divided
1 cup golden raisin, divided
1 cup shelled pistachios, toasted and chopped, divided
¾ cup hazelnuts, toasted and chopped
¾ cup unsweetened flaked coconut
¾ cup slivered almonds, divided
unsalted butter, for greasing
½ cup mascarpone

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a medium saucepan, combine the milk, cream, sugar, salt, cardamom, cloves, cinnamon sticks, and orange peels. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat and let the spices steep for 10-15 minutes.
  • While the spices steep, break ¾ pound (340 G) of the palmiers in half into a large bowl.
  • In a medium bowl, stir together ¾ cup golden raisins (120 G), ¾ cup pistachios (95 G), the hazelnuts, coconut, and ½ cup (70 G) slivered almonds to evenly distribute.
  • Liberally grease a 9 x 13-inch (22 cm x 33 cm) baking dish with butter.
  • Spread about half of the broken palmiers in the bottom of the baking dish. Top with half the raisin and nut mixture. Repeat with the remaining broken palmiers and nut mixture.
  • Gently pour the infused milk through a strainer over the baking dish and let settle. Arrange the remaining ¼ pound (115 G)whole palmiers on top. Dollop the mascarpone on top, then sprinkle with the remaining ¼ cup (35 G) golden raisins, ¼ cup (35 g) pistachios, and ¼ cup (35 G) slivered almonds.
  • Bake the bread pudding for 25 minutes, then broil for 2-3 minutes, until the top is crisp, golden brown, and bubbling.
  • Let rest for 20-30 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 596 calories, Carbohydrate 63 grams, Fat 36 grams, Fiber 6 grams, Protein 11 grams, Sugar 39 grams

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