Umm Ali is a delicious traditional Egyptian dessert equivalent to North America's bread pudding. You can serve it warm with a scoop of French vanilla ice cream.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Unroll the puff pastry sheets, and place flat on a baking sheet. Bake for 15 minutes in the preheated oven, or until puffed and golden brown.

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  • Break the puff pastry into pieces, and place in a large bowl. Add the raisins, almonds, pine nuts, pistachios, and coconut, and toss to distribute. Pour into a 9x13 inch glass baking dish, and spread evenly.

  • Pour the milk into a saucepan, and stir in the sugar and vanilla. Heat until hot but not quite boiling. Pour over the mixture in the baking dish.

  • Bake for 15 minutes in the preheated oven. Turn the oven to broil, and broil for 2 minutes to brown the top. Remove from the oven and let stand for 5 minutes. Serve warm.

Nutrition Facts

604.6 calories; protein 12.4g 25% DV; carbohydrates 67.2g 22% DV; fat 32.7g 50% DV; cholesterol 12.2mg 4% DV; sodium 237.1mg 10% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2006
As usual, I slightly messed up the recipe by using a dish that was too small. As a result, I used less philo dough than called for. Due to sheer stupidity, I then proceeded to add more nuts, coconut and raisins than called for. Despite that...it turned out yummy! So long as you and yours enjoy nuts and raisins, you'll really like this dish. I'm not a huge raisin fan, but I enjoy them in an Indian versian of bread pudding, so I worked with them--and they were really great. And it's such a fun and unusual dish to prepare! :) SUPER easy. Seriously. SUPER quick. I am prone to all sorts of culinary disasters, yet it all worked out--I heated the milk mixture, added it, and cooked it while my guests were enjoying wine after dinner. THAT quick. Read More
(21)

Most helpful critical review

Rating: 3 stars
01/01/2008
Eh. This was just OK. Considering the MANY wonderful desserts coming out of the Middle East I should have known that this was too easy to give me the results I wanted. I'll stick to the all day time consuming recipes my grandmothers taught me. The puff pastry doesn't absorb the milk at all and even if you fill the dish with it and then it gets crispy on top. The nuts suck in moisture and taste odd after they bake. Read More
(18)
24 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/09/2006
As usual, I slightly messed up the recipe by using a dish that was too small. As a result, I used less philo dough than called for. Due to sheer stupidity, I then proceeded to add more nuts, coconut and raisins than called for. Despite that...it turned out yummy! So long as you and yours enjoy nuts and raisins, you'll really like this dish. I'm not a huge raisin fan, but I enjoy them in an Indian versian of bread pudding, so I worked with them--and they were really great. And it's such a fun and unusual dish to prepare! :) SUPER easy. Seriously. SUPER quick. I am prone to all sorts of culinary disasters, yet it all worked out--I heated the milk mixture, added it, and cooked it while my guests were enjoying wine after dinner. THAT quick. Read More
(21)
Rating: 3 stars
01/01/2008
Eh. This was just OK. Considering the MANY wonderful desserts coming out of the Middle East I should have known that this was too easy to give me the results I wanted. I'll stick to the all day time consuming recipes my grandmothers taught me. The puff pastry doesn't absorb the milk at all and even if you fill the dish with it and then it gets crispy on top. The nuts suck in moisture and taste odd after they bake. Read More
(18)
Rating: 5 stars
01/31/2007
My Husband if from Egypt and was very impressed with this Umm Ali.He loved it He even Sent it over to our neighbors who are who are also from the middle east.Thanks Read More
(13)
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Rating: 4 stars
09/03/2009
I have checked out many ‘Im Ali’ recipes but never liked them & I have to say this was one of the best – easy & light (I use low fat puff pastry & skimmed milk). However, I prefer to sprinkle the nuts over the top so they remain “crunchy” & the dish looks better & more appetising. Thank you for this easy & delicious recipe :) Read More
(8)
Rating: 3 stars
11/24/2006
I may be to blame for the pastiness and blah flavor of my attempt at Umm Ali. First of all I left it on the counter almost 30 minutes before bakingand then because I wanted to keep it warm until we were ready for dessert I left it in the oven for 20 extra minutes at 200. It was pasty and lacked the moistness of a good bread pudding-type of dessert. I'd like to try again with out the extended warming. Read More
(8)
Rating: 5 stars
06/22/2007
I've never made bread pudding before and this version was incredibly easy to make! Before baking the puff pastry I split it into 3 inch squares. After baking I split those squares in half or in quarters and the varying sizes all worked well as the final product. This is best eaten right after it's cooled. I made the Umm Ali for Father's Day and now every time my dad talks to me he demands that I make it again ASAP! It was absolutely delicious and everyone who tried it loved it. I recommend serving this right after it cools from the oven. It doesn't even need ice cream added it's so delicious. Also I tried some leftovers a couple days later and it wasn't nearly as good because the bread had absorbed all the milk. Still had the flavor though. Thanks so much for sharing! Read More
(7)
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Rating: 5 stars
12/31/2004
This is SO good! I really like the addition of pine nuts. Read More
(7)
Rating: 3 stars
05/17/2010
For even better Om Ali add whipped cream (2 cups) spread on the top just before baking. It is incredible!! Read More
(6)
Rating: 4 stars
11/27/2012
I'm from the middle east and I love Umm Ali but this was my first time to make it and it was ok I think I'm going to use less milk next time may be 4 cups. my mom used to make it with Phyllo dough which I like more than the puff pastry. Read More
(2)