Oum Ali directly translated means mother of Ali and is probably the most famous and traditional Egyptian warm dessert. Oum Ali is the Egyptian equivalent to bread and butter pudding and is normally made with puff pastry combined with a load of heavy cream with added nuts and dried fruits. Our version is quick and made with buttery toasted croissants, nuts and raisins with sweeten warm cream. This is my favourite indulgence when I’m on holiday and making it at home always brings back happy memories of being at holiday with my family.
We also like to add a more exotic flavour to the cream by adding a shot of Baileys and plenty of vanilla extract and cinnamon. You can also add dried coconut to Oum Ali.
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To serve 4
- 4 butter croissants
- 4-5 tbsp sugar (adjust to taste)
- Approx 400-500ml milk
- 250ml double cream
- A handful toasted Almonds and hazel nuts ( or any combination of nuts you prefer)
- A handful raisins
- 2 tsp vanilla extract
- 2 tsp cinnamon
- A shot of Baileys (optional)
- Preheat the oven to 180 degrees and place croissants in an oven dish to toast for 10 mins.
- In a sauce pan bring the milk and sugar to the boil and add the vanilla and cinnamon.
- Break up the toasted croissants, place in an oven dish, sprinkle the nuts and raisins on top and add a second layer of croissants.
- Pour the warm milk onto the croissants making sure the to cover all the croissants.
- Place the dish in the oven and meanwhile heat up the cream in the sauce pan with the Baileys, again adding sugar to taste.
- Remove the dish from the oven pour the warm cream and sprinkle some tasted almonds and return to the oven for another 10-15 minutes or until the cream bubbles and the dish is golden brown.
- Serve warm and enjoy.