Om Ali (Egyptian Bread Pudding)
Prep Time
Cook Time
Prep Time
Cook Time
  • 3 or 4 croissants(or any old pastry, or 6 sheets phyllo)
  • 1cup unsulphered coconut
  • 1/2cup golden raisins
  • 1/4cup chopped hazelnuts
  • 1/2cup chopped walnuts
  • 1/2cup chopped pecans
  • 1/4cup cranberries
  • 1/4cup organic sugar(omit if you use sweetened coconut)
  • 3cups organic milk
  • 3cups cream
  • 3/4cup organic sugar
  • 1tsp orange blossom water
  • 1/4tsp almond extract
  1. Preheat oven to 250 degrees.
  2. Take the old croissants and break them into pieces (If you are using left over phyllo, be sure to lightly toss in a pat of butter.) Put in the oven for about 10 minutes. You want the bread to be lightly toasted, and slightly crusty. Once you remove the bread, raise the heat to 375 degrees to prepare for the Om Ali.
  3. In a bowl, mix together the coconut, nuts, cranberries and raisins. Remember, if you are using sweetened coconut, omit the sugar. Set aside.
  4. In a pot, heat over medium-high heat, the milk, cream, 3/4 cup of organic sugar, orange blossom water, and almond extract. Do not bring to a boil, but heat it just long enough so that the sugar dissolves.
  5. In a deep casserole dish, place one half of the bread at the bottom. Top with half of the coconut mixture. Repeat the layers with the remaining bread and then top with the leftover coconut mix. Cover with the milk mixture (you may have milk leftover).
  6. Place in the oven. Cook for approximately 20 minutes. If all of the milk seems to be absorbed, you can add the remaining sweetened milk.
  7. Serve warm, and ENJOY!