Om Ali (Bread Pudding) cousin of the ever-so-popular bread pudding. Same idea of soaking some type of bready carb with dairy and sugar and baking it in the oven. Om Ali ( Bread Pudding) is a really easy and quickest dessert. Instead of bread, this dessert made with baked puff pastry, phyllo or roaa (Egyptian flat bread) combined with milk and nuts.

I highly recommend serving this fresh out of the oven. That’s when it’s at its most delicious.

Ingredients:

• ½ sheet puff pastry 123g (can also use ready-baked)
• 2 tablespoon raisins
• 2 tablespoon coconut flakes
• 2 tablespoons pistachios roughly chopped
• 2 tablespoons walnuts roughly chopped
• ½ cup whole milk 120ml
• ½ cup heavy cream 120ml double cream
• 3 tablespoon sweetened condensed milk
• ⅛ teaspoon cinnamon

Method:

• If cooking pastry from raw dough, prepare the pastry according to package instructions – generally put it on a lightly oiled baking sheet/tray and bake for 15 minutes at 400F/200C. Remove from oven and allow to cool enough to handle – you can do this ahead of time.
• Preheat oven to 400F/200C (if not already on for pastry).
• Break up the pastry into roughly bite-size pieces. Put the pieces in a baking dish (approx 8x6in/20x15cm) and sprinkle over the raisins, coconut, pistachio and walnut pieces.
• Mix together the milk, cream, condensed milk and cinnamon. Pour the mixture over the pastry and nut mixture. Try to press the pastry down in to the liquid a little, or else toss the pieces so most if not all take in some of the liquid.
• Bake for approximately 15 minutes until the liquid is bubbling up slightly and the top is gently brown. You can eat this both warm or cooled.

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