Omm Ali Egyptian Bread And Butter Pudding Recipes

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OMM 'ALI (EGYPTIAN BREAD AND BUTTER PUDDING)



Omm 'Ali (Egyptian Bread and Butter Pudding) image

Make and share this Omm 'Ali (Egyptian Bread and Butter Pudding) recipe from Food.com.

Provided by Troy A. Hakala

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

1 packet roqaq (a type of cracker bread)
1 cup mixed nuts
1 tablespoon coconut, grated
1 tablespoon unsalted butter or 1 tablespoon fresh cream
1 cup milk (rich, well-sweetened)

Steps:

  • Dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp.
  • Crush with fingers and place in lightly greased oven dish.
  • Mix nuts and coconut, and scatter on top.
  • Warm the sweetened milk and pour over the dessert.
  • Dab with butter or cream, and placed in moderately hot oven (325-375 F) until top is browned.

OMM ALI (EGYPTIAN BREAD AND BUTTER PUDDING)



Omm Ali (Egyptian Bread and Butter Pudding) image

Make and share this Omm Ali (Egyptian Bread and Butter Pudding) recipe from Food.com.

Provided by mersaydees

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

10 -12 sheets phyllo pastry
2 1/2 cups milk
1 cup heavy cream or 1 cup whipping cream
1 egg, beaten
2 tablespoons rose water
1/2 cup pistachio nut, chopped
1/2 cup almonds, chopped
1/2 cup hazelnuts, chopped
2/3 cup raisins
1 tablespoon ground cinnamon
light cream, to serve

Steps:

  • Preheat oven to 325 degrees F.
  • Place phyllo pastry on a baking sheet and bake for 15-20 minutes until crisp.
  • Remove from oven and raise temperature to 400 degrees F.
  • Scald milk and cream by pouring into a pan and raising heat gradually until hot but not boiling.
  • Gradually add the beaten egg and rose water.
  • Cook over a very low heat, until the mixture begins to thicken, stirring constantly.
  • Using your hands, crumble the pastry and spread it in layers with the nuts and raisins into the bottom of a shallow baking dish.
  • Pour the custard mixture over the nut and pastry base and bake for 20 minutes, or until golden.
  • Sprinkle with cinnamon and serve with light cream.

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