Easy Croissant Umm Ali (Egyptian Bread Pudding)
Make easy Umm Ali with croissants, condensed milk, cream, saffron, cardamom, nuts and raisins. A delicious shortcut to 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.
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 saffron chai, cardamom tea or karak chai 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
Is Umm Ali the same as bread pudding?
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.
Can I make Umm Ali with croissants?
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.
Can I use puff pastry instead of croissants?
Yes. Bake puff pastry sheets until golden and crisp, allow them to cool, then break them into pieces before assembling the dessert.
Can I prepare Umm Ali in advance?
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.
Why is my Umm Ali watery?
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.
Is Umm Ali served hot or cold?
It's most commonly served warm, straight from the oven, although some people enjoy it at room temperature or chilled.
Nutrition
Calories: 500kcalCarbohydrates: 32gProtein: 9gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 112mgSodium: 261mgPotassium: 250mgFiber: 2gSugar: 12gVitamin A: 1325IUVitamin C: 0.5mgCalcium: 151mgIron: 1mg
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