Middle Eastern Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Umm Ali
An Egyptian bread pudding of flaky puff pastry soaked in sweetened milk and cream, topped with almonds, pistachios, raisins, and coconut, then baked until bubbling.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Preheat the oven to 400°F (200°C). Unfold the thawed puff pastry sheets onto a baking sheet and bake for 15-20 minutes until puffed, deeply golden brown, and crispy. Let them cool completely.
- 2
Tear the baked puff pastry into rough 2-inch pieces and place them evenly into a 9x13 inch baking dish.
- 3
Sprinkle the sliced almonds, chopped pistachios, raisins, and coconut flakes evenly over and between the puff pastry pieces.
- 4
In a large saucepan, combine the whole milk, sugar, and vanilla extract. Heat over medium heat until it is steaming hot and the sugar is completely dissolved (do not boil).
- 5
Pour the hot sweetened milk evenly over the pastry and nuts in the baking dish. Let it sit for 5 minutes so the pastry absorbs the liquid.
- 6
Whip the heavy cream until soft peaks form, then spread it evenly over the top of the soaked pastry. Broil for 3-5 minutes until the top is bubbling and lightly browned. Serve warm.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving385
Calories
9 g
Protein
38 g
Carbs
24 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Umm Ali is an Egyptian bread pudding, its name meaning 'Ali's mother,' tied to a popular but unverified legend involving a royal celebration; regardless of the story's accuracy, the dish itself is a straightforward baked custard poured over torn pastry and nuts. It plays a role similar to bread and butter pudding in British cooking, turning bread or pastry into a rich, spoonable dessert.
Listahan note
This version bakes the puff pastry separately first until deeply golden before tearing it into the dish, rather than soaking raw pastry in the milk, so the pastry keeps some textural contrast against the custard instead of dissolving into it completely.
Technique cues
- Baking the puff pastry alone until deeply golden and crisp first is what lets it hold some texture once the hot milk is poured over it, rather than turning to mush.
- Heating the milk just to steaming, without boiling, dissolves the sugar fully while keeping the dairy from scorching on the bottom of the pan.
- Letting the poured milk sit for five minutes before the whipped cream goes on top gives the torn pastry time to absorb the liquid evenly.
- Broiling for just three to five minutes browns the whipped cream topping and heats the whole dish through without curdling the cream underneath.
Kitchen flow
- Parallel prep
- While Umm Ali is in the oven, measure out any garnish or topping — like the unsweetened coconut flakes — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Umm Ali's dough or batter (built around unsweetened coconut flakes) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Umm Ali freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the unsweetened coconut flakes. Plan around the bake; that's the slow part.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Umm Ali right away — sugar and butter residue hardens fast once it cools. This one leans on the unsweetened coconut flakes. Plan around the bake; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 package frozen puff pastry
Structural base
Purpose: package frozen puff pastry defines the shape and texture of the dish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
4 cups whole milk
Richness and texture
Purpose: cups whole milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1 cup heavy cream
Richness and texture
Purpose: cup heavy cream rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
3/4 cup granulated sugar
Sweetness and aroma
Purpose: cup granulated sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 tsp vanilla extract
Sweetness and aroma
Purpose: tsp vanilla extract adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Distribute the nuts and raisins evenly between the pastry pieces before the milk goes in, so every portion gets a similar mix of textures rather than some servings being nut-heavy and others plain.
- Serve warm, straight from broiling — umm ali is meant to be eaten soon after it comes together, not chilled and served later.
- Watch closely under the broiler; the whipped cream topping can go from lightly browned to burnt within a minute of inattention.
Ingredient swaps
- Dairy-free direction
- Swap the heavy cream for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the unsweetened coconut flakes.
- Nut-aware direction
- Leave off any nut topping — toasted seeds give a similar crunch without the risk. This one leans on the unsweetened coconut flakes.
- Lower-sodium direction
- Season lighter on salt than the recipe calls for, then adjust right before serving — it's easier to add more than to fix an oversalted batch. This one leans on the unsweetened coconut flakes.
- Weeknight shortcut
- Mix and chill the batter or mix-ins up to a day ahead so the night-of step is just baking, not mixing. This one leans on the unsweetened coconut flakes.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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