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Umm Ali is pure comfort—layers of torn bread and toasted nuts bound together with milk and sweetened condensed milk, then baked until bubbling and golden. The bread softens into the rich milk, creating a creamy, indulgent pudding that’s neither too sweet nor too heavy. Serve it warm from the oven with a spoon, and watch it disappear in seconds.
What is umm ali?
Umm Ali (which translates to “mother of Ali”) is an Egyptian dessert that’s part bread pudding, part milk custard. Crispy or stale bread is torn into pieces and toasted, then layered with nuts, raisins, and milk in a baking dish, and baked until it’s set but still creamy inside. The result is a warm, spoonable dessert that’s enriched with sweetened condensed milk and topped with golden, crunchy toasted nuts. It’s humble yet luxurious—the kind of dessert families pass down.
Why you’ll love it
- Incredibly easy to make: minimal prep, everything goes into one dish
- Warm, creamy, and indulgent; tastes far fancier than the effort requires
- Naturally freezes well and reheats beautifully; perfect for feeding a crowd
Ingredients (serves 6)
| Ingredient | Amount | Where to find it / Substitutes |
|---|---|---|
| Day-old bread (pita, flatbread, or any plain white bread), torn into 3 cm pieces | 300 g (about 4 cups) | Any bakery; or use leftover bread |
| Unsalted mixed nuts (almonds, pistachios, or cashews), roughly chopped | 100 g (1 cup) | Nuts section; or use almonds only |
| Golden raisins or currants | 50 g (0.5 cup) | Dried fruit aisle; or use chopped dried apricots |
| Whole milk | 500 ml (2 cups) | Dairy aisle |
| Sweetened condensed milk | 200 ml (0.75 cup) | Baking aisle or international aisle |
| Butter | 30 g (2 tbsp) | Dairy aisle |
| Granulated sugar (optional, if milk is not sweet enough) | 1–2 tbsp (12–25 g) | Pantry |
| Vanilla extract | 0.5 tsp (2.5 ml) | Baking aisle or pantry |
| Ground cinnamon (optional, for garnish) | 0.25 tsp | Spice aisle |
| Shredded coconut, toasted (optional garnish) | 2 tbsp (10 g) | Baking aisle or bulk section |
Allergens: Wheat (bread); dairy (milk, condensed milk, butter); tree nuts (almonds, pistachios, cashews). Contains dried fruit. Bake until the custard is set and bubbling.
How to make it
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Toast the bread: Preheat the oven to 180℃ (350℉). Spread the torn bread pieces on a baking sheet and toast in the oven for 8–10 minutes, stirring halfway, until they’re dry and lightly golden at the edges but not dark brown. Remove and set aside. Leave the oven on.
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Toast the nuts: In the same pan (or another), toast the chopped nuts for 5–7 minutes, stirring frequently, until fragrant and lightly browned. Watch carefully to avoid burning. Set aside.
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Prepare the baking dish: Butter a 20 × 25 cm (8 × 10 inch) baking dish or similar (about 1.5 L / 1.5 quart capacity).
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Layer: Scatter half of the toasted bread pieces into the prepared dish. Sprinkle half of the toasted nuts and half of the raisins over the bread. Add the remaining bread, then the remaining nuts and raisins.
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Make the milk mixture: In a bowl or large measuring cup, whisk together the whole milk, sweetened condensed milk, and vanilla extract. Taste and add 1–2 tbsp sugar if you prefer it sweeter (taste as you go—sweetened condensed milk is already quite sweet).
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Pour and bake: Pour the milk mixture slowly and evenly over the bread and nuts, allowing it to soak in. The bread should be mostly submerged, but the very top pieces can stick out slightly. Place the baking dish in the preheated oven and bake for 15–20 minutes until the top is golden-brown and the mixture bubbles slightly at the edges. The pudding should jiggle slightly when gently shaken but should not be watery.
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Cool slightly: Remove from the oven and let rest for 5 minutes. Dust lightly with cinnamon and toasted coconut if desired.
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Serve: Spoon into bowls while warm and enjoy with a spoon.
Tips for success
- Toast the bread first: This prevents the pudding from becoming mushy. You want some texture to remain.
- Use day-old bread: Fresh bread absorbs too much liquid and becomes soggy. Slightly stale bread works perfectly.
- Distribute the mix-ins evenly: Layer the bread, nuts, and raisins so every spoonful gets some of each.
- Don’t over-bake: The pudding should be set on top but still creamy inside. If it bakes too long, it can become rubbery.
- Warm milk is traditional: Some cooks heat the milk mixture before pouring; this slightly speeds cooking and ensures even distribution. Try both methods.
- Serve warm: Umm Ali is best enjoyed warm, not chilled. Reheat gently if needed.
Variations / Storage
- With cardamom: Add 0.25 tsp ground cardamom to the milk mixture for an aromatic, fragrant version.
- All-almond version: Use 150 g (1.5 cups) sliced almonds for a richer, more luxurious pudding.
- With dates: Replace raisins with chopped pitted dates for a deeper, molasses-like sweetness.
- Chocolate drizzle: Drizzle melted dark chocolate over the finished pudding for extra indulgence.
- Vegan version: Use oat or almond milk in place of whole milk, and non-dairy condensed coconut milk; use coconut oil instead of butter.
- Storage: Store umm ali in an airtight container in the refrigerator and enjoy it soon—storage life varies with conditions. Reheat gently in a 160℃ (320℉) oven for 10–12 minutes, or microwave in a bowl for 1–2 minutes. It also freezes; thaw at room temperature and reheat before serving.
FAQ
Q. Can I make this with white bread instead of pita?
A. Absolutely. Any plain bread works—sandwich bread, focaccia, even brioche (though it will be richer). Avoid heavily seasoned breads.
Q. What if my pudding is too runny?
A. It likely needs more baking time. Return it to the oven for another 5 minutes and check again. You can also use slightly less milk next time.
Q. Can I use crushed pistachios or cashews only?
A. Yes, feel free to use any single nut or combination. Tradition varies by household and region.
Q. Is there a dairy-free version?
A. Yes, use oat or almond milk and a non-dairy sweetened condensed milk substitute (available at some specialty stores). Coconut oil can replace butter.
Q. How far ahead can I prepare this?
A. Assemble everything in the baking dish and refrigerate unbaked for up to 4 hours. Bake just before serving. You may need to add 5 minutes to the baking time if baking from cold.
