I have never had bread pudding before. Stale bread just doesn’t seem that fun for dessert, to be honest. But food blogging tends to push you into new directions. I stumbled upon an Egyptian Bread and Butter Pudding, called Om Ali, while flipping through The New Book of Middle Eastern Food by Claudia Roden.
Also called Umm Ali or Omm Ali, it literally translates to Ali’s mother. There are different stories as to its origin, but it sounds like Ali’s mom whipped up this delicious dessert from staples in her kitchen. Indeed, one of the reasons I tried it was because I had all these scraps of phyllo dough after trimming them from the baklava and some cream left over from a chocolate fondue feast. It was the perfect leftover throw together dessert.
Indeed, it is the scraps of phyllo (or puff pastry) that sets this dish apart from other bread puddings. In fact, I hesitate to call this a bread pudding, despite it being a pudding with bread in it (phyllo dough, rather). Instead of a bread-heavy dish, it is more of a creamy pudding. It is mixed with crunchy toasted almonds, sweet raisins, and topped with a dusting of cinnamon. This reminded me more of a creamy, baked rice pudding, sans rice, but with other delicious additions. In any case, it is delicious, and easy to make. Let it convert all the bread pudding haters.
This recipe was adapted from The New Book of Middle Eastern Food by Claudia Roden.
This is my submission to My Kitchen, My World for Egyptian travels.