Croissant Bread Pudding (Egyptian Om Ali)
This croissant bread pudding is inspired by the Egyptian Om Ali. Soaked shredded croissants with raisins, coconut and nuts 🤤 - perfect for old croissants!
If you didn't know, I lived in Egypt during my teenage years. I am not Egyptian, but it was a really cool experience! Consequently, I learned Egyptian Arabic, got introduced to a new culture and way of life and fell in love with a lot of Egyptian food.
Funny enough, I didn't remember having the original Egyptian Bread Pudding (Om Ali) until I came back to the US and had it at an Egyptian restaurant here in Dallas (now closed ðŸ˜).
I love bread pudding and custardy desserts or breakfasts, and I really love creative ways of using stale or old leftovers, especially breads. And, I definitely LOVE croissants.
What is Croissant Bread Pudding Egyptian Om Ali (or Umm or Um Ali)
Om Ali literally means Mother (Om or Um or Umm) of Ali. Interesting name, and possibly referring to the wife of one of Egypt's historical Sultans (Izz al-Din Aybak) and their son, Al-Mansur Ali, according to one legend.
For lack of a better description, I liken this delight to bread or bread and butter pudding. I find the use of a liquid (the milk) is a great way to give new life to stale laminated pastries, like croissants, but if you fancy it, you can use fresh croissants too!
You can use other laminated pastries or cookies, like baked plain puff pastry or palmiers (more sweet). I love combining different pastries for more textural interest,
What is Om Ali Made of?
Om Ali is made of simple ingredients:
A layered puff pastry, milk, sugar, cream, nuts, raisins and coconut (if you like). You can make it vegetarian or vegan with plant-based alternatives!
How to Make Om Ali and Tips for Success
- Heat milk and sugar to just boiling.
- Pour this over shredded croissants, nuts, raisin and coconut
- Pour whipped cream over this and broil for a few minutes
- Cool a little and feast!
Tips for a good Om Ali
- The amount of milk will yield a more firmer texture or more liquid one - choose what you like!
- Use less if sugar if you want it less sweet; raisins add sweetness as well.
- You can use any type of laminated pastries, or even a combination of pastries/bread/cereal. Vegan pastries work fine too!
- Store leftovers in fridge. It still tastes AMAZING cold!
The perfect recipe for old and stale croissants! Shredded croissants are combined with hot milk, sugar, raisins, coconut and nuts for a royal twist! Broil it for just a few minutes for a caramelized and crunchy top.
Recipe is for a single serving and can be multiplied. Easily swap out other stale laminated pastries or bread, or vegan/vegetarian pastries and plant-based milk.
- 1 Croissant (Medium)
- 150 ml Milk (Use as little as 120ml milk for less liquid . Use plant-based milk if you prefer.)
- 10 g Sugar (Use as little as 5g sugar for less sweetness. Raisins add sweetness too!)
- 25 ml Whipping Cream (Heavy Cream or Whipping Cream. Use plant-based if you prefer.)
- Raisins, Nuts, Desiccated Coconut (If desired)
- Combine milk and sugar in a saucepan and stir to dissolve. Bring to boil. Stir regularly!
- Shred your croissant and place 3/4 of it in your baking dish.
For one serving, I use a personal-sized ramekin. Use multiple ramekins for individual portions, or a larger baking dish, multiplying the recipe by number of servings.
- Add raisins, nuts and desiccated coconut and mix with the croissant shreds.
You can also leave it out of the mixture and simply serve on the side once the pudding is baked.
- Whip the whipping cream until thickened or to medium peaks if you want it fluffier.
- Pour the hot milk into the baking dish. Top with remainder of the 1/4 shredded croissant. Then, spoon over the whipped cream.
The final layer of shredded croissant adds crispiness. The whipped cream will caramelize under the broiler.
- Broil at about 450F / 230C for anywhere between 5-7 minutes (may need more for larger baking dish) until browned and bubbly.
Watch it! It can go from pleasantly browned to burnt quickly.
- Let it cool a bit (it gets HOT) and top with more raisins/nuts/coconut.
- TIPS
- The amount of milk will yield a more firmer texture or more liquid one - choose what you like!
- Use less if sugar if you want it less sweet; raisins add sweetness as well.
- You can use any type of laminated pastries, or even a combination of pastries/bread/cereal. Vegan pastries work fine too!
- Store leftovers in fridge. It still tastes AMAZING cold!
Hi, I’m Rena! I’m a thirty-something foodie and house-spouse living in Texas. I love sharing and developing recipes from my mixed-race family, world travels and insatiable need to try new things.
I enjoy a mix of culinary traditionalism and innovation to honor history and create my own.
Thank you for supporting me and my blog! <3