Omm Ali is a traditional Egyptian layered bread pudding made with puff pastry soaked in a fragrant custard of full-fat milk, rose water, cinnamon, and cardamom, finished with toasted nuts and coconut. This Fatimid-era classic is baked until golden and served warm.
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Preheat your oven to 180°C (350°F).
Cut the puff pastry into small pieces.
Layer the puff pastry pieces in a baking dish, then sprinkle with the toasted nuts and raisins.
In a saucepan, heat the milk, sugar, rose water, cinnamon, and cardamom until warm.
Pour the warm custard over the layered ingredients in the baking dish, ensuring the puff pastry is fully soaked.
Sprinkle the desiccated coconut over the top.
Bake in the oven for 20-25 minutes or until golden brown.
Let cool slightly before serving hot.
Cover and refrigerate for up to 2 days; reheat gently in a 160°C oven for 10–12 minutes or microwave individual portions until warm.
Yes, you can assemble the dish up to 4 hours ahead, cover it, and refrigerate. Pour the warm custard just before baking to prevent the pastry from becoming overly soggy.
Rose water is diluted, milder, and traditionally used in Omm Ali. Rose extract is concentrated and much stronger—use 1/4 teaspoon extract instead of 2 tablespoons rose water if substituting.
Bake for the full 20–25 minutes as stated in the recipe. If your oven runs cool, add 2–3 minutes. The top should be light golden and the custard set but still creamy underneath.
Full-fat milk creates the rich, creamy custard that defines Omm Ali. Low-fat milk will result in a thinner, less luxurious texture, so full-fat is recommended.
Cover and refrigerate for up to 2 days. Reheat gently in a 160°C oven for 10–12 minutes until warm through, or microwave individual portions for 1–2 minutes.
