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Om Ali – Egyptian Bread Pudding

  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 small portions 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Description

Om Ali – Egyptian Bread Pudding, a scrumptious, traditional, Egyptian dessert, equivalent to North America’s bread pudding.

Recipe adapted from Best Ever Om Ali


Ingredients

  • 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

Instructions

  1. 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
  2. Adjust the oven rack to medium position and preheat the low broiler to 390° F (200° C).
  3. 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.
  4. Set aside the remaining 1/4 of the palmiers.
  5. Add in the nuts.
  6. In a medium saucepan, over medium-high heat, stir together the milk and sugar. Whisk until the sugar dissolves, then bring to a boil.
  7. Pour the boiling milk/sugar mixture over the palmiers.
  8. Top the surface of the milk-soaked palmiers with the reserved amount of palmiers.
  9. Dot the surface with spoons of double cream.
  10. 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.
  11. Serve hot.

Notes

Any leftovers keep in the fridge for a couple days and can be reheated in the oven.

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