entrée of panko chicken.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch dish |
Ingredients
- 1 frozen puff pastry, thawed
- ¼ cup raisins
- ¼ cup slivered almonds
- ¼ cup pine nuts
- ¼ cup chopped pistachio nuts
- ¼ cup sweetened, flaked coconut
- 5 cups milk
- 1 cup white sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Unroll 1 puff pastry sheet onto a lightly floured surface and roll out to about 17×12-inches. Place on a baking tray.
- Bake in the preheated oven until puffed and golden brown, about 15 minutes.
- Break puff pastry into pieces and place in a large bowl. Add raisins, almonds, pine nuts, pistachios, and coconut; toss until well combined. Spread evenly in a 9×13-inch glass baking dish.
- Pour milk into a saucepan; stir in sugar and vanilla. Cook over medium-high heat, stirring occasionally, until hot but not quite boiling. Pour over puff pastry mixture in the baking dish.
- Return to the oven and bake for 15 minutes. Turn on the broiler and continue baking until the top is browned, about 2 minutes. Let stand for 5 minutes before serving warm.
Nutrition Facts
| Calories | 605 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 9 g |
| Sodium | 237 mg |
| Sugars | 37 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Well I wanted to make something for my husband that’s from his homeland and making this for him he was impressed now it’s requested a lot so I try to make it every father’s day or every few months depending
Lovely. Thank you for sharing.
Such a yummy recipe. This recipe can feed 12 people easily.
Yes, definitely it needed more nuts,raisins,coconuts,etc. And then it needed a lot of almonds my cousin added a cup.
Tried making this and it turned out great. Love it!
made this today, didn’t really measured anything and I omitted the coconut,(personal preference) everyone loved it, BTW I live in the middle east (UAE)and this was as good as the one at my favorite place. Thanks for the recipe!!!
Definitely serve with icecream
My 14 year old daughter who has never baked or cooked anything more complicated than a grilled cheese sandwich made this, followed the recipe to a tee and it was absolutely delicious!
I just came back from a trip to Middle East and was dying to make this myself. The recipe was super easy and it tasted great but it turned out less moist than I remembered it to be – I think the dish I used was too big for the volume of milk in the recipe. Also next time I think I’ll put it under the broiler just before eating since it doesn’t take long at all. It’s best eaten warm and fresh from the oven.
Needs a little less milk…not quite sure about that. May reduce it a bit or thicken the milk with some gelatin or cornstarch or use cream instead. As for the flavor, it’s good. But the kind I’ve eaten before had rosewater in it and that does make a huge difference. A small dash adds a bit of unique flavor.
Amazing recipe !
I use only 1 of the rolled pastries that come in one box is enough. Otherwise you’ll end up with a very dry and crusty Umm Ali, and that is NOT what it should be. Umm Ali is a moist dessert, unlike the traditional American style bread pudding. I used walnuts instead of pine nuts. And 1/2 cup of sugar is more than enough!
I’m from the middle east and I love Umm Ali , but this was my first time to make it and it was ok I think I’m going to use less milk next time may be 4 cups . my mom used to make it with Phyllo dough which I like more than the puff pastry .
For even better Om Ali add whipped cream (2 cups) spread on the top just before baking. It is incredible!!
I have checked out many ‘Im Ali’ recipes but never liked them & I have to say this was one of the best – easy & light (I use low fat puff pastry & skimmed milk). However, I prefer to sprinkle the nuts over the top so they remain “crunchy” & the dish looks better & more appetising. Thank you for this easy & delicious recipe 🙂
Eh. This was just OK. Considering the MANY wonderful desserts coming out of the Middle East, I should have known that this was too easy to give me the results I wanted. I’ll stick to the all day, time consuming recipes my grandmothers taught me. The puff pastry doesn’t absorb the milk at all, and even if you fill the dish with it, and then it gets crispy on top. The nuts suck in moisture and taste odd after they bake.
I’ve never made bread pudding before, and this version was incredibly easy to make! Before baking the puff pastry, I split it into 3 inch squares. After baking, I split those squares in half or in quarters, and the varying sizes all worked well as the final product. This is best eaten right after it’s cooled. I made the Umm Ali for Father’s Day, and now every time my dad talks to me he demands that I make it again ASAP! It was absolutely delicious, and everyone who tried it loved it. I recommend serving this right after it cools from the oven. It doesn’t even need ice cream added, it’s so delicious. Also, I tried some leftovers a couple days later, and it wasn’t nearly as good because the bread had absorbed all the milk. Still had the flavor though. Thanks so much for sharing!
My Husband if from Egypt and was very impressed with this Umm Ali.He loved it He even Sent it over to our neighbors who are who are also from the middle east.Thanks
I may be to blame for the pastiness and blah flavor of my attempt at Umm Ali. First of all I left it on the counter almost 30 minutes before bakingand then, because I wanted to keep it warm until we were ready for dessert, I left it in the oven for 20 extra minutes at 200. It was pasty and lacked the moistness of a good bread pudding-type of dessert. I’d like to try again with out the extended warming.
As usual, I slightly messed up the recipe by using a dish that was too small. As a result, I used less philo dough than called for. Due to sheer stupidity, I then proceeded to add more nuts, coconut and raisins than called for. Despite that…it turned out yummy! So long as you and yours enjoy nuts and raisins, you’ll really like this dish. I’m not a huge raisin fan, but I enjoy them in an Indian versian of bread pudding, so I worked with them–and they were really great. And it’s such a fun and unusual dish to prepare! 🙂 SUPER easy. Seriously. SUPER quick. I am prone to all sorts of culinary disasters, yet it all worked out–I heated the milk mixture, added it, and cooked it while my guests were enjoying wine after dinner. THAT quick.
This is SO good! I really like the addition of pine nuts.