Omm Ali is a middle eastern type of bread pudding. It is typically made with puff pastry however I recently subbed out the puff pastry and used croissants instead. The results were perfection.
-5 or 6 croissants
– 2 cans of qishta aka Puck pastry cream
-A 9×9 baking dish
-Raisins (and any other preferred dried fruit)
-Dried coconut flakes
-Pistachio and almond flakes
-Half a can of condensed milk (the 14 oz can)
-1.5 cans of evaporated milk (the 12 oz cans)
- My favorite way of making this bread pudding is pulling the croissants apart. I have seen some people leave the croissants whole and just shred small pieces to cover up the gaps that appear here and there but I feel the result is easier to cut into when the croissants are shredded into small pieces.
- After shredding the croissants, spread out half the shredded croissants into your baking dish.
- In a mixing bowl, mix together your wet ingredients (the half can of condensed milk and 1.5 cans of evaporated milk.)
- Take your wet mixture of 2 milks and drizzle it onto the shredded croissants. Use about half the wet mixture. The croissants will eventually soak up the liquid.
- Once the first layer of shredded croissants is soaked, you can now spread out your qishta. Qishta tends to harden in the can sometimes so give it a good stirring before you pour it out of the can.
- You should now have in your dish: the first shredded croissant layer soaked in half the liquid and covered in 1 can of qishta.
It is now time to sprinkle your dry ingredients. Whichever your favorite combination of nuts and dried fruit happens to be, you can go with that. I personally like my Omm Ali with pistachio, coconut flakes and golden raisins or currants.
- Onto layer 2. Add the other half of the shredded croissants and repeat with soaking it in the leftover liquids.
- Cover in the 2nd can of qishta.
- Sprinkle the top with your remaining dried fruit and nuts of your choice.
- Optional: I typically refrigerate this over night and serve it the next day. You can serve it cold like I do or you can bake it in the oven at 250F for 15 minutes. I prefer this dish served cold though.
Here is how mine ends up looking. A super simple and refreshing dessert for summer or winter!