Umm Ali Bread Pudding
Puff pastry, milk, cream, nuts, raisins and coconut go into this Umm Ali. Fifteen minutes to assemble, 25 in the oven, and it serves six.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 600 ml
- 200 ml
- 100 g
- 1 tsp
- 150 g
- 50 g
- 30 g
- ½ tsp
- 30 g
Process
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Preheat the oven to 200°C. Grease a 23x33 cm baking dish with the butter.
If using frozen puff pastry, thaw it according to package instructions. Cut the puff pastry into 3 cm squares and spread them on a baking sheet. Bake for 10–12 minutes, until puffed and golden. Remove from the oven and set aside. Reduce the oven temperature to 180°C.
In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Stir in the vanilla extract. Remove from heat.
In a small bowl, mix the mixed nuts, raisins (if using), shredded coconut (if using), and ground cinnamon.
In the prepared baking dish, create a layer using half of the baked puff pastry squares. Sprinkle half of the nut and raisin mixture over the pastry. Repeat with the remaining puff pastry and then the remaining nut mixture.
Pour the hot milk mixture evenly over the pastry and nuts. Press down gently with a spoon to ensure the pastry soaks up the liquid. Let it sit for 5 minutes.
Bake in the preheated oven at 180°C for 15 minutes, until the pudding is bubbly and the top is lightly golden.
If desired, broil for 2–3 minutes to brown the top further. Watch carefully to avoid burning. Remove from the oven and let it cool for 5 minutes before serving.
Kitchen notes
Kitchen notes
- The most common mistake is not baking the puff pastry squares first; this step ensures they stay crisp and don't become soggy when the milk is added.
- The pudding is done when the milk mixture is absorbed and the top is golden brown. If it looks too wet, bake for an additional 5 minutes.
- For a richer flavor, use whole milk and heavy cream; low-fat substitutions will result in a thinner custard.
- Let the pudding rest for 5 minutes after baking to allow the custard to set before serving.
Substitutions
- puff pastry→croissants or stale bread
- heavy cream→additional whole milk
- mixed nuts→any combination of nuts or seeds
- raisins→dried apricots or dates, chopped
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 160°C oven for 10 minutes, or until warmed through. Do not freeze, as the texture will become mushy.
FAQ
The questions we get asked most
Can I use croissants instead of puff pastry?
Yes, you can substitute an equal weight of croissants or stale bread. Tear them into bite-sized pieces and toast them in the oven until crisp before layering. This will give a similar texture and help prevent sogginess.
Why is my Umm Ali soggy?
Sogginess usually happens if the pastry wasn't baked before adding the milk, or if too much milk was used. Ensure the puff pastry squares are fully baked and golden, and measure the milk accurately. Also, let the pudding rest after baking so the custard sets.
Can I make Umm Ali ahead of time?
You can assemble the pudding up to the point of adding the milk, cover, and refrigerate for up to 4 hours. Add the hot milk just before baking. Alternatively, bake it fully, cool, and reheat in a 160°C oven for 10-15 minutes.
How do I know when Umm Ali is done?
The pudding is done when the milk mixture is mostly absorbed and the top is golden brown and bubbling. If you insert a knife in the center, it should come out clean. If it looks too liquid, bake for another 5 minutes.
Can I use low-fat milk?
Yes, but the custard will be less rich and creamy. For best results, use whole milk and heavy cream as specified. If using low-fat milk, you may need to reduce the baking time slightly to prevent curdling.
Is Umm Ali served warm or cold?
Umm Ali is traditionally served warm, either freshly baked or reheated. It can be enjoyed at room temperature, but the texture is best when warm. Cold leftovers can be reheated in the oven.
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