Um Ali is a dessert that combines the creaminess of bread pudding and cinnamon nut stuffing of baklava.It is a wonderful treat warm out of the oven or cold out of the fridge.The name comes with a story – or maybe even stories.
By Sawsan Abu Farha
Legend has it that im Ali was the first wife of the Sultan Ezz El Din Aybek. In Egypt, women were not allowed to rule, but were permitted to be guardians to their sons who would become king when they came of age. When the sultan died, his second wife had a dispute with im Ali over whose son would be the successor to the Sultan. The second wife was heavily guarded making it difficult for im Ali to get rid of her. 
Um Ali, Egyptian Bread Pudding
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Um Ali is a rich and creamy Egyptian bread pudding, combining the flavors of baklava with a warm, comforting dessert that’s perfect served hot or cold.
Ingredients
- 1 pack (10 small square slices) puff pastry
- 4-5 cups milk
- 1/2 to 2/3 cup sugar (depending on how sweet you like it to be)
- 1 teaspoon(5 ml) vanilla
- 1 teaspoon (4 grams) cinnamon
- 1/4 teaspoon(1 gram) cardamom(optional)
- 1 envelop powdered whipping cream. If you don’t have powdered whipping cream just replace half a cup of the milk with half a cup of whipping cream, don’t whip the cream just add it in liquid form (it is meant to add to the flavor not volume)
- 125 ml (1/2 cup + 1 tablespoon) double cream
- 1/4 cup (57 grams) slices almonds
- 1/4 cup (57 grams)walnuts
- 1/4 cup (57 grams)pistachio
- 1/4 cup (57 grams)sultanas
- 1/4 cup (57 grams)shredded coconuts
Instructions
- Take the puff pastry out of the freezer 2 hours before using them and allow to defrost.
- Center your oven rack and preheat the oven to 220°C (428°F).
- Place the puff pastry slices on a baking sheet and bake in the preheated oven for 15 minutes or until they are puffed and golden brown. Remove from the oven and let them cool slightly.
- In a saucepan, heat the milk over medium heat until it begins to simmer. Stir in the sugar, vanilla, cinnamon, and cardamom, and continue to heat until the sugar is dissolved. Remove from heat.
- Break the baked puff pastry into pieces and place them in a large baking dish.
- Sprinkle the chopped nuts, raisins, and shredded coconut over the puff pastry pieces.
- Pour the warm milk mixture evenly over the puff pastry and nuts.
- Drizzle the heavy cream over the top.
- Bake in the oven at 180°C (356°F) for 20-25 minutes or until the top is golden and the mixture is bubbling.
- Serve warm or cold, as desired.
Notes
You can customize the nut mix according to your taste; use any combination of almonds, pistachios, and walnuts. For the base, you can substitute puff pastry with toasted phyllo sheets or croissants. This dessert can be enjoyed warm or cold, making it versatile for different occasions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 3
- Protein: 7
- Cholesterol: 30
What is the recipe for puff pastry? I would like to make in house.
Assalamo Alaikum Sawsan;
I live on Vancouver Island. It is very difficult to find authentic Middle Eastern foods here. I want to make UmAli for my best friend Omima (she is Egyptian), but they make it with a bread called “Roo’qok” (or “Roo’ok in Egyptian ?).
But maybe it’s because of my spelling, but I cannot find a recipe for Roo’qok bread. I don’t want to use phillo nor puff pastry. What I really want is an authentic Roo’qok recipe and how to make it.
Do you have a recipe? Or can that maybe be a future project/posting?
Sincerely,
Entisar
Just made this. Fantastic! Wonderful memories of SCUBA diving in the Red Sea and coming back to this outstanding dessert.
Just made this. Absolutely fabulous! Better than in 5 star hotels in Saudi…
THANK YOU!
Hello Mrs Abu Farha
I am Turkish and a chef. My owner is from Abudhabi they like Arabic food and deserts . I have been to Abudhabi to learn their food but his cook was Indian and Phlillipnes of course they showed me their food but it always better to learn from native people. How can I contact you ? I will summit for your site for the newsletter but I need to contact you personally if it is ok for you.
Such a easy and tasty recipe .
I liked already Um Ali also the story which is I always go deeper.It will be my first time try tomorrow wish me a luck
Thank you , god bless you
Guler
Thank you
Hi I need to cook a lebanese dish for my in-laws family (I’m not Lebanese, I’m Australian) do you have an easy recipe that I can use to cook a dessert?
I lived in Egypt for seven years and ate it for the first time last week in a local Lebanese restaurant and believe me there is no better Middle Eastern pudding than this!
I love this desert and I will try it because there is Noone knows it now days
I love Um Ali and have had it many times on holiday in Egypt. Thank you for this recipe which is delicious, easy to make and very authentic!
Thank you for this wonderful recipe! I taught in Saudi Arabia for five years-this was always my favourite dessert at the Eid dinners. I am missing the Middle East already but this dessert will remind me of the great people we met.
Thank you,
From Charlotte Harvey
Thank you for the recipe and the history lesson. I’m from Egypt but never heard any of the two stories.