Om Ali Egyptian Bread Pudding Recipe By Tasty
EGYPTIAN BREAD PUDDING RECIPE BY TASTY
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
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
OM ALI (EGYPTIAN BREAD PUDDING)
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
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.
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- In an oven safe baking dish, break in half 3/4 of the amount of palmiers, and arrange in layers. Set aside the remaining 1/4 of the palmiers. Add in the nuts, if using. I prefer to serve it on the side as not everyone likes nuts.
- In a medium saucepan, over medium-hight heat, stir together the milk and sugar, until the sugar dissolves, then bring to a boil.
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