Om Ali (Egyptian Bread Pudding)

What does Om Ali mean?

Let’s break it down, shall we?

• Om – mother, also spelt Umm and Um
• Ali – a common male name

Om Ali (or Umm Ali) = Ali’s mum.

So this Egyptian bread pudding is named after Ali’s mum. It is also spelt as Umm Ali or Um Ali. I use the first two interchangeably too, without realising it.

Why is it called Om Ali? Well, let’s find out, shall we?

History of Om Ali

This is how the legend goes: once upon a time, in ancient Egypt, there lived a former slave who’d not only been freed but became the wife of the ruler of the Ayyūbid dynasty.

This newly crowned sultana, Shajara al-Durr, had visions of grandeur and when her husband died, went to great pains to realise her ambitions. She is credited with having founded the Mamluk Dynasty in the mid 13th century (1250 – 1517), a dynasty born out of slave soldiers.

To cut a long story short, there was a whole lot of plotting, subterfuge, mayhem and assassinations. To maintain her power, she first married, then killed another sultan, Izz al-Din Aybak.

But she didn’t get away with it, and was eventually found guilty and banished. The late sultan’s 15 year old son, al-Mansur Ali was proclaimed the new ruler.

But wait, it doesn’t stop there. Al-Mansur Ali’s mother, Om Ali (you know, mother of Ali) decided to take matters into her own hands and ordered the death of Shajara al-Durr.

To celebrate this death, she got her cook to create a new dessert to be distributed amongst the population. Each dessert was also filled with a coin depicting the late sultana (which she’d commissioned at the start of her rule).

Needless to say, everyone was filled with joy and chanting “Om Ali, Om Ali” in gratitude. And that, my friends, is how this new dessert ended up being named after her.

From then, Om Ali personified celebrations in Egypt. It made an appearance at all important occasions, whether birthdays, weddings or most certainly, to celebrate Ramadan. It wasn’t long before its popularity spread throughout the region, making it a much loved dessert throughout the Middle East.

And there you have it – the short story of how the Egyptian bread pudding, Om Ali, came about!

What is Umm Ali?

Umm Ali is a bread pudding in principle. But unlike the bread pudding of the West, you have 2 layers of crunchy pastry, soaked in milk and topped with cream. In between, you have a light hand of mixed nuts, dried fruit and even desiccated coconut, if you like.

The result is a creamy, yet light-ish bread pudding with different flavours and textures.

The “sauce” of this pudding is made with just milk, sugar and cream (eshta). So unlike the Western bread pudding that contains eggs for the custard base, Om Ali is an eggless bread pudding.

I love bread pudding of any kind, and will make them at the slightest excuse. On this site, we have Panettone Bread Pudding as well as Hot Cross Buns Bread Pudding, both festive variations of the traditional bread and butter pudding.

So Om Ali has always been a huge favourite in our family, especially given that it’s egg free. That means my girls have always been able to enjoy it too!

Om Ali Recipe

The recipe itself is very, very easy. I’m using all butter, shop bought, ready rolled puff pastry. So we’ll be baking the pastry first before proceeding with the actual assembly and baking of Om Ali.

This is what we’ll be doing:

1. Heat the oven to 180°C/350°F.
2. Using a pair of scissors, cut up the puff pastry into thick strips (see images below), then squares and finally, into triangles.
3. Place on a baking sheet and bake for 15-17 minutes until they’re puffed up and a light golden brown in colour.
4. While the pastry is baking, we’ll heat the milk up (I’m using 2 kinds, see ingredients) with the sugar, spices and flavouring.
5. Layer our baking dish with with the puffed up pastry, nuts and mixed fruit, then pour the milk all over. We then top with the rest of the pastry and finally the cream.
6. Bake in the oven for 15-20 minutes until bubbly.
7. Optional step: sprinkle some sugar all over and caramelise the sugar either using a kitchen torch or under the grill. This is something I do with all my bread puddings, learnt from the late Gary Rhodes.

Ingredients

Pastry

I tend to use puff pastry when making Umm Ali, there’s nothing quite like the flavour and crunch of it.

But you can also use filo pastry (aka phyllo dough), prepared in the same manner before assembly.

But a great pastry idea and time saver for om ali is either sweet puff pastry sticks (with no cheese) or palmiers (aka lunettes). These are already baked and have a sugar coating, making them a delicious ingredient in our Egyptian dessert. I’ve made many an om ali with leftover palmiers and puff pastry sticks!

In today’s recipe, I’m using a ready rolled sheet of puff pastry that weighs 320g (11.2 oz). Since it comes in this weight here in the UK, that’s what I’ve listed in the recipe.

If you’re not in the UK and have other measurements, adjust it accordingly. Drop me a comment and I’ll do it for you, if necessary. But ready rolled puff pastry sheets will definitely make your job easier.

Milk

I’m using a combination of whole milk and evaporated milk. You know I love the latter, I use it in so many of our milk puddings here on LinsFood. Like in my signature Mahalabia, a recipe that’s been made and copied a gazillion times since it was first published over a decade ago! As you can see in the reader gallery on its page.

I see some people using condensed milk in Om Ali. Personally, I’m not a fan because it turns the pudding a little sickly with all that creamy sweetness. One of the best things about this Egyptian bread pudding is its lighter, crispy nature.

Cream

Traditionally, we’d use ashta (or eshta) to top our pudding with. If you receive my Middle Eastern newsletter, you’d have seen our homemade ashta recipe. No? Click here.

You can make your own (I give you a cheat’s version too) or you can use my best substitute for eshta – mascarpone! There is nothing better than a mascarpone topped Om Ali! Not double cream, not heavy cream, not whipped cream, nothing. Not even eshta!

Nuts

We also add a small amount of nuts between the two layers of pastry, for just a little more bite and flavour to the dessert. But you can skip this, if you don’t fancy nuts.

I’m using slivered pistachios and flaked almonds, my 2 traditional nuts of choice for Middle Eastern recipes. You can also use hazelnuts, walnuts or even pecans if you like.

If you are interested, I have a short article and YouTube video on how to sliver pistachios and almonds.

Dried Fruit

Dried fruit in Om Ali adds an additional layer of flavour and texture. You can use raisins, sultanas or currants, together, or on their own.

I’m using mixed fruit that also included a tiny amount of candied citrus. Just any mixed fruit bag ought to do.

Spices

A spice or two in many desserts is always good, and our Egyptian milk pudding is no different. You can use ground cardamom, cinnamon or shop bought mixed spice used for things like Christmas puddings and hot cross buns. In the US, this would be known as pumpkin spice (click for recipe).

I’m using ground cardamom in our Om Ali here, as it’s something I use a lot, so always have lots of.

Umm Ali Flavouring

Rose water or orange flower water would be the 2 traditional fragrances used in making umm Ali. Separately though, I don’t believe in using them together as they then compete with each other.

In the recipe below, I’ve given you rose water as the fragrance to use. In the video (in a few days), you’ll see me adding Fiori di Sicilia, or flower of Sicily.

I came across it years ago on holiday there and fell in love with it. I use it when making panettone. It reminds me of orange flower water but with so much more depth. It conjures up images of Italian and Middle Eastern desserts, as Sicily has a very strong Middle Eastern history.

Do a Google search for it, you should be able to get your hands on it. I get it from a local baking specialist, Amazon doesn’t stock it in the UK at the point of writing.

Don’t have or want any fancy schmancy flavouring? Use a teaspoon vanilla in your Om Ali recipe (as written below).

The Baking Dish

I’m using a dish that measures 25cm by 20cm with a depth of 7.5cm. That’s 10″ x 8″ x 3″.

Anything similar will work. It can be a square or round dish. Just ensure that your dish is deep enough to contain the puffed up pastry and liquid comfortably.

How to Serve Om Ali?

As it is, with a cup of chai. Or coffee. Here are some glorious hot drinks that will go with our Egyptian.

Persian Tea Recipe (+ Chaii Shirin)

Find out how to brew Persian tea at home with basic ingredients. Love sweet tea? Then you'll love the Persian chaii shirin!

Get the Recipe!

Arabic Coffee

Arabic Qahwa or Arabic Coffee, is a very light coffee made with light roasted coffee beans that are still green, and with lots of cardamom.

Get the Recipe!

Moroccan Mint Tea, Thé Marocain

How to make traditional Moroccan Mint Tea or Thé Marocain as it’s drunk in Morocco, with fresh mint leaves steeped alongside gunpowder green tea.

Get the Recipe!

You can also have a bowl of whatever nuts you’re using on the side for the nutters who want a sprinkle more over their portion!

How long will it Keep?

Any leftover Om Ali can be covered, and kept in the fridge for up to 2 days. Reheat gently in the oven at 150°C for 10 – 15 minutes.

Your pastry isn’t going to be as crispy, but hey, it’s leftovers!

Do you know what I do to reheat om ali? I cut out a portion and just zap it in the microwave for 30 seconds, by which time, it’s bubbling at the sides. You may need 20 seconds only if you have a 1000 watts oven, mine is 900. Soggy pastry, but who cares at this point?

Make Ahead Umm Ali

You can prepare Umm Ali up to about to 3 hours ahead, baking it about 20 – 30 minutes before you’re going to serve it.

Just stop short of topping it with the mascarpone/cream. Do that just before baking. You may have to add a little more milk to it because much of it would have been soaked up by your pastry.

Gluten Free Om Ali

Just be sure to use a gluten free pastry. You should have plenty of options these days for that. It will either be in the fridge aisle or the “free from” aisle in your local supermaket.

Vegan Om Ali

Just switch all the dairy ingredients to non dairy and use puff pastry without butter. The latter is very, very easy to find. In fact, all butter pastry is more difficult to get your hands on sometimes, and it also costs more.

You can use any milk you like, whether that’s almond milk, soya milk or even oat milk.

And there you have it, yet another bread pudding on LinsFood. This one though, reminds me of my late mum.

Let’s get our aprons on!

If you enjoy this recipe, drop me a comment and let me know. And if you are feeling like a star, don’t forget that 5-star rating! 😉 Alf shukr!

If you make this recipe, post it on Instagram and tag me @azlinbloor with the hashtag #linsfood.

Lin xx

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