This Egyptian bread pudding, known as Om Ali, features puff pastry cookies nestled between layers of nuts and golden raisins. It’s then topped with a sweet mascarpone cheese for a decadent, creamy, and crunchy dessert!
Cook Time
37 minutes
Total Time
1 hr 17 min
Yield
12 servings
Ingredients
3 ¾ cups whole milk (900 mL)
½ cup heavy cream (120 mL)
½ cup sugar (100 g)
½ teaspoon kosher salt
1 tablespoon whole cardamom pods
1 teaspoon whole clove
2 whole cinnamon sticks
3 orange peels, large strips
1 lb store bought mini palmiers (455 g), divided
1 cup golden raisin (150 g), divided
1 cup shelled pistachios (125 g), toasted and chopped, divided
¾ cup hazelnuts (95 g), toasted and chopped
¾ cup unsweetened flaked coconut (55 g)
¾ cup slivered almonds (105 g), divided
unsalted butter, for greasing
½ cup mascarpone
Nutrition Info
Calories 596
Fat 36g
Carbs 63g
Fiber 6g
Sugar 39g
Protein 11g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
In a medium saucepan, combine the milk, cream, sugar, salt, cardamom, cloves, cinnamon sticks, and orange peels. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat and let the spices steep for 10–15 minutes.
3. Step
While the spices steep, break ¾ pound (340 G) of the palmiers in half into a large bowl.
4. Step
In a medium bowl, stir together ¾ cup golden raisins (120 G),¾ cup pistachios (95 G),the hazelnuts, coconut, and ½ cup (70 G) slivered almonds to evenly distribute.
5. Step
Liberally grease a 9 x 13-inch (22 cm x 33 cm) baking dish with butter.
6. Step
Spread about half of the broken palmiers in the bottom of the baking dish. Top with half the raisin and nut mixture. Repeat with the remaining broken palmiers and nut mixture.
7. Step
Gently pour the infused milk through a strainer over the baking dish and let settle. Arrange the remaining ¼ pound (115 G)whole palmiers on top. Dollop the mascarpone on top, then sprinkle with the remaining ¼ cup (35 G) golden raisins, ¼ cup (35 g) pistachios, and ¼ cup (35 G) slivered almonds.
8. Step
Bake the bread pudding for 25 minutes, then broil for 2–3 minutes, until the top is crisp, golden brown, and bubbling.
