📋 Om Ali (Egyptian Bread Pudding)
Made with buttery croissants, toasted nuts, dried fruits, and a richly spiced custard, this om ali (Egyptian bread pudding) couldn’t be more decadent.8 servings
Ingredients
1 lb. croissants (about 8)
3 cups whole milk
2/3 cup sweetened condensed milk (7 oz.)
1/2 cup plus 2 Tbsp. heavy cream, divided
2 Tbsp. granulated sugar
1 tsp. vanilla bean paste or vanilla extract
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
2 Tbsp. finely grated orange zest
3/4 cup golden raisins, coarsely chopped
1/2 cup coarsely chopped toasted almonds, divided
1/2 cup coarsely chopped toasted pistachios, divided
1/2 cup toasted unsweetened dried coconut, divided
Instructions
Position a rack in the center of the oven and preheat to 325°F. Cut the croissants into bite-size pieces. (You should have about 10–12 cups.) On a large baking sheet, scatter the pieces and bake until fully dried out, 10–18 minutes. Remove from the oven and set aside to cool. Increase the oven temperature to 400°F.
Meanwhile, in a medium pot over medium heat, whisk together the milk, condensed milk, ½ cup of the heavy cream, the sugar, vanilla, cardamom, cinnamon, and orange zest. Bring to a boil, then immediately remove from heat and set aside to steep for 10 minutes.
In a large cast iron or oven-safe skillet, or a 9- by 13-inch baking dish, spread the croissants, then stir in the raisins and ¼ cup each of the almonds, pistachios, and coconut. Pour the spiced milk mixture over the top, turning the croissants to ensure all the pieces are coated, and set aside to soak for 15 minutes.
Drizzle the remaining heavy cream on top and bake until tiny bubbles form on the edges of the bread pudding, 20–25 minutes. Remove from the oven and top with the remaining almonds, pistachios, and coconut. Serve warm.
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While researching for his cookbook, My Egypt, chef Michael Mina heard several origin stories about this egg-free bread pudding known as om ali, which appears in homes and restaurants all across Egypt. His version calls for day-old croissants that are dried out to ensure maximum crunchiness, making them an ideal vehicle for soaking up a rich blend of spiced milk and cream. He stirs in several scoops of toasted nuts, golden raisins, and dried coconut, resulting in a crispy, flaky bread pudding with little pockets of spiced cream.
You can make this in 6-ounce ramekins, with a ratio of 3½ ounces croissant filling to 7 ounces spiced milk per dish, or in individual-size cast iron skillets. The entire dish can be baked ahead and warmed just before serving.
From: https://arc.net/l/quote/nuxyvosn
Equipment
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10 inch cast iron skillet
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Stand mixer
Ingredients
4 medium sized croissants - roughly torn into bite size pieces about 2 cups
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3 cups milk
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1/2 cup heavy cream
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1/4 cup sugar
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1 pinch A pinch of cinnamon powder optional
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1 cup heavy cream whipped to soft peaks or use eshta balady (clotted cream) or even cool whip
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Assorted nuts for topping I used slivered pistachios
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Instructions
- Preheat oven to 200 C. Arrange the croissant pieces on a baking sheet, and bake for about 10 minutes or so, until they’re slightly crispy.
- While the croissants are crisping up, add milk, heavy cream, sugar, and cardamom powder to a saucepan. Bring to a boil, and remove from heat.
- Place the croissant pieces in an ovenproof dish and then pour over the hot milk mixture.
- Now spread the whipped cream all over the surface of the om ali, and turn on the broiler of the oven.
- Place the cast iron skillet in the oven and broil for 2-3 minutes or so, until the top is golden brown.
- Remove from oven and top with slivered pistachios or your favorite nuts and raisins.
- Let rest for a few minutes, and then serve. Om Ali tastes best when warm, but its good to eat cold as well.
Notes
Croissants: Traditionally, um ali is made with an Egyptian flatbread called roaa. However, you can use bread, baked puff pastry, or even palmiers for this recipe.
Milk: Use full cream milk for this recipe for the creamiest results.
Heavy cream: also known as whipping cream.
Sugar: I use white granulated sugar, but I think brown sugar should be okay too.
Cinnamon powder: Traditionally cardamom powder is used in this recipe, but cinnamon brings a lovely warmth too.
Whipped Cream: Add 1 teaspoon sugar to heavy cream, and whip until soft peaks have formed. You can also use eshta balady (clotted cream) or cool whip for the topping.
Nuts: Use your favorite types of nuts such as slivered almonds and chopped cashew nuts. Raisins are a lovely addition too. If using nuts in the pudding, add it to the milk mixture.
Baking notes: The whipped cream on top caramelizes really fast, so only broil for 2-3 minutes and keep a constant eye on the pudding to avoid burning it.
- Croissants: Traditionally, um ali is made with an Egyptian flatbread called roaa. However, you can use bread, baked puff pastry, or even palmiers for this recipe.
- Milk: Use full cream milk for this recipe for the creamiest results.
- Heavy cream: also known as whipping cream.
- Sugar: I use white granulated sugar, but I think brown sugar should be okay too.
- Cinnamon powder: Traditionally cardamom powder is used in this recipe, but cinnamon brings a lovely warmth too.
- Whipped Cream: Add 1 teaspoon sugar to heavy cream, and whip until soft peaks have formed. You can also use eshta balady (clotted cream) or cool whip for the topping.
- Nuts: Use your favorite types of nuts such as slivered almonds and chopped cashew nuts. Raisins are a lovely addition too. If using nuts in the pudding, add it to the milk mixture.
- Baking notes: The whipped cream on top caramelizes really fast, so only broil for 2-3 minutes and keep a constant eye on the pudding to avoid burning it.