Om Ali – Egyptian Bread Pudding, a scrumptious, traditional, Egyptian dessert, equivalent to North America’s bread pudding.
Recipe adapted from Best Ever Om Ali
- 250 g store bought palmiers
- 500 ml (1/2 lt) full fat (3.25%) milk
- 1/4 cup cane sugar
- 1/2 cup double cream (or clotted cream)
- 1/4 cup golden raisins
- 1/4 cup raw shelled pistachios
- 1/4 cup toasted hazelnuts, chopped
- 1/4 cup unsweetened shredded coconut
- Place hazelnuts on a baking dish and toast at 350° F for about 4 minutes, keeping an eye on them, they do not have to brown too much. Remove from oven. Place onto a clean dish towel, then rub them to remove the skin. Chop them and set aside
- Adjust the oven rack to medium position and preheat the low broiler to 390° F (200° C).
- In an oven safe baking dish (we used a 6-inch diameter and 3-inch deep round baking dish), break in half 3/4 of the amount of the palmiers, and arrange in the dish.
- Set aside the remaining 1/4 of the palmiers.
- Add in the nuts.
- In a medium saucepan, over medium-high heat, stir together the milk and sugar. Whisk until the sugar dissolves, then bring to a boil.
- Pour the boiling milk/sugar mixture over the palmiers.
- Top the surface of the milk-soaked palmiers with the reserved amount of palmiers.
- Dot the surface with spoons of double cream.
- Place the dish on low broiler until bubbling around the edges and the top turns golden brown, about 4-5 minutes. Keep a close eye on it as it might brown too much.
- Serve hot.
Any leftovers keep in the fridge for a couple days and can be reheated in the oven.