Omm Ali (Egyptian Bread and Butter Pudding)

Recipe by mersaydees

Based on a recipe from Soheila Kimberley’s book, Taste of the Middle East.

Top Review by Sydney Mike

Tagged this because it has pistachio nuts & raisins & because it's a bread pudding, although of a different kind than I usually make! A GREAT PUDDING, which I made in an 8-inch square baking dish! Thanks for a very nice threat! [Tagged, made & reviewed for the VIP in this month's Vegetarian/Vegan Recipe Swap 15]

Ingredients Nutrition


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

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