Egyptian Bread Pudding (Umm Ali)

Egyptian Bread Pudding (Umm Ali)

Prep. 15 mins
Cooking 20 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


6 plain croissants
1/2 cup coarsely chopped almonds
1/2 cup coarsely chopped pistachios
1/4 cup shredded coconut
1/4 cup raisins
1 tablespoon melted, butter
3 cups milk
1/2 cup sugar
1/2 cup whipping cream
1/4 cup coarsely chopped pistachios, for garnish



  • Preheat oven to 180˚C (350˚F).
  • Cut croissants into big chunks and place in large bowl. Add almonds, pistachios, coconut, raisins, and butter. Toss to mix.
  • In a saucepan over medium heat, bring milk to a boil. Stir in sugar until dissolved. Remove from the heat.
  • Pour a little of the milk into a baking dish. Scatter half the croissant mixture into the dish, then pour in half the remaining milk. Add the remaining croissant mixture, spreading it evenly. Pour over the remaining milk to completely cover croissant mixture.
  • Whip cream to soft peak and spread over top.
  • Bake for 20 minutes, then place under broiler for 5 minutes until golden.
  • Garnish with chopped pistachios and serve hot.


  • Baked phyllo sheets or puff pastry can be used instead of croissant. Before baking, brush phyllo or puff pastry with butter, then sprinkle with sugar. After baking, let cool, then cut into chunks. Proceed as directed for croissants.

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