Om ali is a decadent Egyptian bread pudding made with buttery croissants, cardamom-spiced custard, and toasted nuts and dried fruits. It bakes until the edges bubble and the custard sets, creating a rich, aromatic dessert with multiple layers of texture.
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<span style="font-weight: 400;"> Position a rack in the center of the oven and preheat to 325°F. Cut the croissants into bite-size pieces. (You should have about 10–12 cups.) On a large baking sheet, scatter the pieces and bake until fully dried out, 10–18 minutes. Remove from the oven and set aside to cool. Increase the oven temperature to 400°F. </span>
<span style="font-weight: 400;"> Meanwhile, in a medium pot over medium heat, whisk together the milk, condensed milk, ½ cup of the heavy cream, the sugar, vanilla, cardamom, cinnamon, and orange zest. Bring to a boil, then immediately remove from heat and set aside to steep for 10 minutes.</span>
<span style="font-weight: 400;"> In a large cast iron or oven-safe skillet, or a 9- by 13-inch baking dish, spread the croissants, then stir in the raisins and ¼ cup each of the almonds, pistachios, and coconut. Pour the spiced milk mixture over the top, turning the croissants to ensure all the pieces are coated, and set aside to soak for 15 minutes. </span>
<span style="font-weight: 400;"> Drizzle the remaining heavy cream on top and bake until tiny bubbles form on the edges of the bread pudding, 20–25 minutes. Remove from the oven and top with the remaining almonds, pistachios, and coconut. Serve warm.</span>
Store covered in the refrigerator for up to 3 days; reheat gently in a 325°F oven until warmed through, about 10 minutes.
cast iron or oven-safe skillet (9- by 13-inch baking dish as alternative)
Yes. Assemble the dish (through step 3) up to 4 hours ahead, cover, and refrigerate. Bake just before serving, adding 2–3 minutes to the baking time if cold.
Warm, custardy, and fragrant with cardamom and cinnamon. The toasted nuts and raisins add sweetness and texture; orange zest provides a subtle citrus note.
Yes. Use an equivalent weight of brioche, challah, or white bread, cut into cubes and toasted until fully dried at 325°F for 10–18 minutes.
Bake at 400°F for 20–25 minutes until tiny bubbles form on the edges. The custard should be set but still creamy, not fully firm.
Yes. Use equal amounts of toasted walnuts, pecans, or hazelnuts in place of almonds or pistachios. Avoid raw nuts; toast them first for best flavor.
