Umm Ali is a traditional Egyptian dessert made with layers of flaky pastry, sweetened milk, cream, nuts and dried fruit. Think of it as a Middle Eastern bread pudding, but with buttery pastry and a wonderfully creamy finish.
This version uses croissants instead of traditional pastry, making it a much quicker way to enjoy this delicious dessert. The croissants soak up a fragrant mixture of condensed milk, double cream, cardamom, cinnamon and saffron, while coconut, raisins, pistachios and almonds add plenty of texture.
I also add a little extra milk and sugar over the top before baking, creating a lovely creamy finish with a lightly golden surface. It's easy to prepare, feeds a crowd and is particularly good served warm, straight from the baking dish.
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Recipe Snapshot
- Cuisine: Egyptian / Middle Eastern
- Course: Dessert
- Servings: 8
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Why You'll Love This Recipe
- A shortcut to a classic - Croissants replace the traditional pastry, saving you the extra step of preparing and baking pastry sheets.
- Incredibly creamy - Condensed milk and double cream make a rich, sweet milk mixture that soaks into the croissants.
- Lots of texture - Coconut, raisins, pistachios and flaked almonds provide little pockets of crunch and sweetness.
- Fragrant spices - Cardamom, saffron, cinnamon and vanilla give the dessert its lovely aroma.
- Great for sharing - Make it in one large baking dish and bring it straight to the table.
What Is Umm Ali?
Umm Ali (also written as Om Ali or Um Ali) is a traditional Egyptian dessert. Its name translates as 'Mother of Ali'.
It's often described as an Egyptian bread pudding, although pastry rather than bread is traditionally used. Layers of baked, flaky pastry are broken into pieces, combined with nuts, raisins and coconut, then covered in sweetened milk and cream before being baked until golden.
Puff pastry and filo are both used, with variations depending on the recipe and household.
The dessert is associated with Egyptian food culture and is enjoyed across the wider Middle East, particularly at family gatherings and during Ramadan.
There are various stories about how Umm Ali got its name, including a tale involving the royal household of medieval Egypt. The details are disputed, however, and there isn't reliable historical evidence to establish one definitive origin story. What we do know is that it has become one of Egypt's best-loved desserts.
A Little About This Recipe
Umm Ali is also a dessert that takes me back to childhood. My sister used to make it when we were younger, although I honestly couldn't tell you where her original recipe came from and neither can she! She cannot remember because it was so long ago. My version is a combination of hers and other versions I've enjoyed and taken inspiration from over the years.
I am an avid fan of Ras Malai and I like to think of this Umm Ali as a fusion of the two desserts.
I've kept the spirit of the dessert but made a few changes along the way. The croissants are a shortcut, and the extra creamy finish, with milk and sugar poured over the top before baking, was inspired by The Cinnaman's version.
It's a little bit of family food nostalgia mixed with ideas I've picked up along the way.
Croissant Umm Ali: A Shortcut Version
Traditional Umm Ali requires pastry sheets to be baked until crisp before being broken up and layered with the other ingredients.
Croissants make a brilliant alternative. They're already buttery and flaky, and their layers absorb the sweet milk mixture beautifully.
You can use fresh croissants, although slightly stale ones work particularly well because they absorb the liquid without becoming quite as soft too quickly.
This is a cheat version, but it doesn't hold back on the creaminess!
Ingredients
For the Umm Ali
- 8 croissants - Large, buttery croissants form the base. Tear them into pieces rather than cutting them neatly so that the irregular layers catch the milk mixture.
- 550ml whole milk - Creates the milky base and helps the croissants soften.
- 1 tablespoon ghee (optional) - Adds a subtle buttery richness. You can leave it out if your croissants are already particularly buttery.
- 1 x 397g tin condensed milk - Sweetens the dessert and gives the milk mixture a thick, creamy consistency.
- ½ teaspoon ground cardamom - Adds a fragrant, slightly citrusy warmth that works beautifully with saffron.
- Ground saffron - Adds colour and a delicate floral aroma. Use a generous pinch, adjusting to taste.
- ¼ teaspoon ground cinnamon - Adds gentle warmth without overpowering the other spices.
- 1 teaspoon vanilla paste - Gives the milk mixture a rounded vanilla flavour.
- Pinch of salt - Balances the sweetness and brings the other flavours together.
- 300ml double cream - Makes the milk mixture particularly rich and gives the finished dessert its luxurious texture.
For the Topping
- 125ml double cream - Poured over the croissants before baking to help keep the top creamy.
- 2-3 tablespoon granulated sugar - Sprinkled over the top to add sweetness and help the surface caramelise.
- 2 tablespoon desiccated coconut - Adds texture and a gentle coconut flavour.
- 2 tablespoon raisins or sultanas - Provide little bursts of sweetness.
- 2 tablespoon slivered pistachios - Add colour, crunch and a lovely nutty flavour.
- 2 tablespoon flaked almonds - Add another layer of texture and a delicate toasted flavour.
The quantities of nuts, coconut and dried fruit are flexible. Feel free to use a little more or less depending on what you enjoy.
How To Make Croissant Umm Ali
1. Prepare the milk mixture
Add the 550ml milk, ghee, condensed milk, cardamom, saffron, cinnamon, vanilla paste, salt and double cream to a saucepan.
Heat gently over medium heat for 2-3 minutes, stirring to combine. The mixture should become hot, but don't allow it to boil.
2. Prepare the croissants
Tear the croissants into large, irregular pieces and arrange them in an ovenproof baking dish.
You want a mixture of larger pieces and smaller flaky bits so that the milk can soak into all the layers.
3. Add the milk mixture
Pour the hot milk mixture evenly over the croissants, making sure to cover as much of the pastry as possible.
Scatter over the desiccated coconut, raisins or sultanas, slivered pistachios and flaked almonds.
4. Add the finishing layer
Pour the cream evenly over the top.
Sprinkle over 2-3 tablespoons of sugar.
5. Bake
Bake in a preheated oven at 180°C conventional / 160°C fan for 20-25 minutes, or until the top is golden and the mixture is bubbling around the edges.
Mine took the full 25 minutes.
Allow to stand for around 5-10 minutes before serving. The milk mixture will settle and thicken slightly as it cools.
Recipe Tips
- Use slightly stale croissants - They absorb the milk mixture particularly well. Fresh croissants work too, but can soften more quickly.
- Don't boil the milk mixture - Gentle heating is all that's needed to combine the ingredients and release the fragrance of the spices.
- Tear rather than slice - The uneven pieces create more surface area for the milk to soak into.
- Don't worry if it looks quite wet before baking - The croissants absorb the liquid as the dessert bakes, and the mixture thickens as it rests.
- Watch the top - You want a golden surface and bubbling edges, rather than a dry or overly browned pudding.
Variations
- Use traditional pastry - Replace the croissants with baked, broken-up puff pastry or filo pastry for a more traditional version. Bake the pastry sheets until crisp before assembling.
- Change the nuts - Chopped walnuts or hazelnuts are lovely additions.
- Add more saffron - Increase the saffron slightly if you prefer a more pronounced floral flavour.
- Use sultanas - These are slightly plumper and sweeter than raisins and work particularly well here.
- Add rose water - A small splash can be added to the milk mixture for a floral variation. Use sparingly so it doesn't overpower the cardamom and saffron.
- Reduce the Milk Mixture - Some people prefer their Umm Ali a little less creamy and milky. If that's you, simply reduce the amount of milk mixture you pour over the croissants, adding just enough to soak them without leaving too much liquid in the bottom of the dish.
What To Serve With Umm Ali
Umm Ali is best served warm, when the pastry is soft and the milk mixture is still creamy.
You can serve it as it is, with a little extra chopped pistachio scattered over the top.
If you want to make it even more indulgent, serve with a scoop of vanilla ice cream. The contrast between the warm pudding and cold ice cream is lovely.
Arabic coffee or a cup of cardamom tea also makes a good accompaniment.
Storage and Reheating
Refrigerator - Allow the Umm Ali to cool, then cover and refrigerate for up to 3 days.
Reheating - Reheat individual portions in the microwave until piping hot throughout. You can also reheat the whole dish, covered loosely with foil, in an oven at 160°C until heated through.
Freezing - I wouldn't recommend freezing this dessert. The creamy milk mixture and croissants can change texture once defrosted.
Frequently Asked Questions
It's similar in concept, but traditional Umm Ali is made with flaky pastry rather than bread. The pastry is baked, broken into pieces and soaked in sweetened milk before being baked again.
Absolutely that is what I do! Croissants are a popular shortcut and work particularly well because of their buttery, flaky layers. They absorb the sweet milk mixture beautifully.
Yes. Bake puff pastry sheets until golden and crisp, allow them to cool, then break them into pieces before assembling the dessert.
You can prepare the milk mixture and toppings ahead of time. For the best texture, assemble and bake shortly before serving. You can also assemble it a little ahead, refrigerate and bake when needed, allowing for a little extra baking time if it's going into the oven cold.
It may need a little longer in the oven. The croissants need time to absorb the liquid, and the mixture will thicken further as it rests. Avoid adding extra liquid once assembled.
It's most commonly served warm, straight from the oven, although some people enjoy it at room temperature or chilled.
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📖 Recipe
Easy Croissant Umm Ali (Egyptian Bread Pudding)
Ingredients
For the Umm Ali
- 8 croissants
- 550 ml whole milk
- 1 tablespoon ghee optional
- 1 x 397g tin condensed milk
- ½ teaspoon ground cardamom
- Generous pinch of ground saffron
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla paste
- Pinch of salt
- 300 ml double cream
For the Topping
- 125 ml double cream
- 2 -3 tablespoon granulated sugar
- 2 tablespoon desiccated coconut
- 2 tablespoon raisins or sultanas
- 2 tablespoon slivered pistachios
- 2 tablespoon flaked almonds
Instructions
Prepare the milk mixture
- Add the milk, ghee, condensed milk, cardamom, saffron, cinnamon, vanilla paste, salt and double cream to a saucepan.
- Heat gently over medium heat for 2-3 minutes, stirring to combine. The mixture should become hot, but don't allow it to boil.
Prepare the croissants
- Tear the croissants into large, irregular pieces and arrange them in an ovenproof baking dish.
- You want a mixture of larger pieces and smaller flaky bits so that the milk can soak into all the layers.
Add the milk mixture
- Pour the hot milk mixture evenly over the croissants, making sure to cover as much of the pastry as possible.
- Scatter over the desiccated coconut, raisins or sultanas, slivered pistachios and flaked almonds.
Add the finishing layer
- Pour the cream evenly over the top.
- Sprinkle over 2-3 tablespoons of sugar.
Bake
- Bake in a preheated oven at 180°C conventional / 160°C fan for 20-25 minutes, or until the top is golden and the mixture is bubbling around the edges.
- Mine took the full 25 minutes.
- Allow to stand for around 5-10 minutes before serving. The milk mixture will settle and thicken slightly as it cools.
Notes
Recipe Tips
- Use slightly stale croissants - They absorb the milk mixture particularly well. Fresh croissants work too, but can soften more quickly.
- Don't boil the milk mixture - Gentle heating is all that's needed to combine the ingredients and release the fragrance of the spices.
- Tear rather than slice - The uneven pieces create more surface area for the milk to soak into.
- Don't worry if it looks quite wet before baking - The croissants absorb the liquid as the dessert bakes, and the mixture thickens as it rests.
- Watch the top - You want a golden surface and bubbling edges, rather than a dry or overly browned pudding.
Variations
- Use traditional pastry - Replace the croissants with baked, broken-up puff pastry or filo pastry for a more traditional version. Bake the pastry sheets until crisp before assembling.
- Change the nuts - Chopped walnuts or hazelnuts are lovely additions.
- Add more saffron - Increase the saffron slightly if you prefer a more pronounced floral flavour.
- Use sultanas - These are slightly plumper and sweeter than raisins and work particularly well here.
- Add rose water - A small splash can be added to the milk mixture for a floral variation. Use sparingly so it doesn't overpower the cardamom and saffron.
- Reduce the Milk Mixture - Some people prefer their Umm Ali a little less creamy and milky. If that's you, simply reduce the amount of milk mixture you pour over the croissants, adding just enough to soak them without leaving too much liquid in the bottom of the dish.
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