Om Ali is a traditional Egyptian bread pudding that combines buttered phyllo sheets with a creamy milk custard, layered with nuts, coconut, and raisins, then baked until the top turns golden brown. Its signature appeal lies in the contrast between crispy pastry and luxuriously creamy filling.
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Preheat the oven to 350ºF (180ºC). Grease a baking dish with butter.
Place phyllo sheets on a tray, brush each layer with melted butter, and bake until golden brown, about 5 minutes.
In a saucepan, mix the whole milk and sweetened condensed milk over low heat until just below boiling.
Layer half of the baked phyllo in the buttered baking dish, then half of the nuts, coconut, and raisins. Pour the warm milk mixture over.
Top with remaining phyllo, sprinkle the rest of the nuts, and pour the heavy cream over all.
Bake for 15-20 minutes until the top is browned. Optionally, broil for extra crispiness.
Allow to rest for a few minutes before serving.
Store covered in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for 10 minutes to restore creaminess; do not microwave, as this may make the phyllo soggy.
baking dish · saucepan
Yes. Brioche or croissants work well as substitutes and add richness. Cube them and bake the same way as phyllo until golden, about 5 minutes.
Traditionally served warm or at room temperature. Allow it to rest for a few minutes after baking before serving to let the layers set slightly.
Yes. Swap whole milk for any dairy-free alternative. Heavy cream can be replaced with whipped or coconut cream to maintain texture.
After baking for 15–20 minutes until the top is browned, optionally broil for a few minutes for extra crispiness. Watch closely to avoid burning.
Assemble the pudding up to a few hours before baking. Store covered in the refrigerator, then bake when ready. Do not bake in advance.
