Egyptian Bread Pudding Recipe By Tasty

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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.

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

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