Craving a warm, comforting dessert but don't have the time (or patience) to fuss with puff pastry? I get it, traditional Om Ali can feel intimidating when you're short on time. That's why I am sharing this easier version of Om Ali recipe, which uses mini croissants from the local bakery and canned cream. Trust me, it tastes just as indulgent as the classic, with creamy, sweet layers and crunchy nuts. So, let's make this North African classic the easy way!
Om Ali, a dessert that's rich, comforting, and surprisingly easy to make, is Egypt's answer to bread pudding. Traditionally made with puff pastry, phyllo, or bread, my version uses buttery croissants, making it extra indulgent and beginner‑friendly. Whether you call it Om Ali, Umm Ali, or Oumm Ali, this warm and creamy dessert will quickly become your family's favourite.
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😍Why You'll Love this Recipe
This Om Ali recipe is so e-a-s-y!
- Made with simple, ready‑to‑use ingredients - Using mini croissants from your local bakery means no need to roll out pastry dough like in traditional recipes. Just tear the croissants, toast, and you're halfway there!
- Canned cream for convenience - Table cream (like Puck or Nestlé) or thick cream straight from the can makes this dessert super easy while still giving it a luxurious, velvety finish.
- Quick but still indulgent - Though the ingredients are pre‑done, the flavours marry beautifully in the oven, giving you a dessert that tastes like it was made from scratch.
- Made with love, not stress - It's the perfect sweet treat to whip up when you want to impress without spending hours in the kitchen.
🛒Ingredient Notes
Here is a list of key ingredients to make a small batch of Om Ali recipe:
- Croissants: Fresh or day‑old mini croissants work beautifully. If you don't have them, substitute with leftover puff pastry, brioche, or even plain bread rolls.
- Full-fat milk: Provides the pudding with its creamy base. Looking for Dairy‑free? Use oat milk.
- Sweetened Condensed Milk: Adds sweetness and richness. You may use evaporated milk with more sugar to taste.
- Table Cream: Known as sterilised cream by Puck or Nestlé cream, you can use heavy cream or thick double cream as an alternative.
- Cardamom powder: Adds a delicate aroma. You can use cinnamon or a pinch of nutmeg instead.
- Golden Raisins: You may replace with chopped dates or other similar dried fruits.
- Pistachios & Sliced Almonds: You may use cashews, walnuts, or hazelnuts that are great substitutes.
- Grated Coconut (Optional) - Although optional, I love to use fresh, grated coconut for texture; however, you may use desiccated coconut instead. But it's fine to skip if you're not a fan.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
🔪Steps to make Om Ali with Croissants
- Toast the torn-up croissants in the oven
- Prepare the milk mixture in a small saucepot
- Assemble the Om Ali in an oven-friendly serving dish
- Ladle the creamy milk mixture and top with cream
- Bake until bubbly and browned
- Garnish and serve warm
For a detailed Om Ali recipe with instructions, please refer to the recipe card at the end of this post.
🔍Did you know?
Don't you agree that Om Ali is an unusual name for a dessert? In Arabic, it means "Mother of Ali." Intrigued, I dug deeper and discovered a surprisingly dark story behind this famous pudding. I found myself knee‑deep in articles by food historians and journalists, all pointing to a sinister history that shadows this dish.
Today, Umm Ali is the dessert of celebrations in Egypt, gracing weddings, Ramadan feasts, and grand gatherings across the Middle East. Yet, few know the truth of what it originally commemorated: the demise of Shajar al‑Durr, Egypt's trailblazing Sultana.
Read this story by Mary Fawzy in Smart Mouth substack.
A more detailed history of the Umm Ali dessert by Dima Sharif.
💡Serving Suggestions
- Keep it classic: Serve warm, topped with extra toasted nuts and raisins for crunch and flavour.
- Add a cozy touch: Offer some warm milk on the side so guests can pour more if they like it extra creamy.
- Make it indulgent: Pair with a scoop of vanilla ice cream for a modern twist that melts beautifully into the pudding.
- Festive flair: Sprinkle edible rose petals on top for a stunning presentation at gatherings or celebrations.
❄️Storage
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in the oven or microwave; add a splash of milk if it looks dry.
We devoured it.
👩🏽🍳Pro Tips
- Use day‑old croissants as they soak up the milk mixture better without turning mushy.
- Toast first for best texture; toasting prevents soggy croissants.
- Don't boil the milk; heat until steaming only.
- Want it sweeter? Drizzle honey or condensed milk on top before serving.
- Serve immediately! Om Ali tastes best warm and fresh out of the oven.
☝️Recipe FAQS
Yes, Om Ali can be made ahead of time, but it's best served fresh from the oven. Prepare the individual components in advance and store them separately, then assemble and bake just before serving. This helps maintain the best texture and prevents the pastry from becoming soggy.
Add them before baking, nestled into the toasted croissant pieces so they soften slightly without burning.
Absolutely! Use more cream and more sugar directly in the milk mixture. You can adjust the amount of sugar to your liking. This way, you still get that creamy richness while adjusting the sweetness exactly how you like it.
Traditionally, Om Ali is served warm straight out of the oven, but you can also enjoy it slightly chilled.
🍮Similar Recipes
Looking for other recipes like this? Try these:
🥛More Milk Pudding Recipes You Will Love
- You can try my Muhallabia recipe in my two-layered apricot leather pudding recipe.
- Try my pineapple pudding set with gelatin.
- The Arabic classic dessert, Layali Lubnan, is a must-try!
- And last but not least, a custard and cake pudding with homemade custard!
- Double Chocolate Brownies | Rich & Fudgy
- Tiramisu without Mascarpone (No Eggs, No Alcohol!)
- Chocolate Brownies with Avocado
- Ka'ak el Eid | Date Paste Cookies
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📖 Recipe Card
Om Ali Recipe with Croissants
Ingredients
For toasting
- 5 to 6 mini croissants, (day-old works best)
For milk base
- 1 cup full-fat milk
- 2 tablespoon sweetened condensed milk
- 2 tablespoon table cream, (see notes)
- 1 green cardamom, lightly crushed
For assembling
- 2 tablespoon golden raisins
- 2 tablespoon pistachios
- 2 tablespoon sliced almonds
- 2 tablespoon grated coconut, (optional)
- 2 to 3 tablespoon table cream, (for topping)
Instructions
Toast the croissants
- Preheat your oven to 180°C (350°F). Tear the mini croissants into bite‑sized pieces and spread them in a single layer on a baking sheet. Toast for 10 to 15 minutes until lightly crisp.5 to 6 mini croissants (day-old works best)
Heat the milk base
- In a saucepan, whisk to combine full‑fat milk, sweetened condensed milk, and 2 tablespoons of cream. Add the cardamom pod and place on medium heat until steaming hot.1 cup full-fat milk2 tablespoon sweetened condensed milk2 tablespoon table cream (see notes)1 green cardamom lightly crushed
Assemble Om Ali
- Arrange the toasted croissant pieces snugly in your baking dish. Sprinkle raisins, pistachios, almonds, and coconut (if using).5 to 6 mini croissants (day-old works best)2 tablespoon golden raisins2 tablespoon pistachios2 tablespoon sliced almonds2 tablespoon grated coconut (optional)
- Ladle the hot milk mixture evenly over the croissants. Add dollops of extra table cream (2-3 tablespoons) across the top for extra richness.2 to 3 tablespoon table cream (for topping)
Bake Until Bubbly
- Return the dish to the oven and bake for 15-25 minutes, or until the top is golden and the mixture is bubbling.
Garnish & Serve
- Remove from the oven, let it rest for 5 minutes, then garnish with more nuts or rose petals. Serve warm and enjoy!
Famidha Ashraf says
I love this shortcut Om Ali made using bakery croissants and canned cream. It’s indulgent, effortless, and always a crowd-pleaser. I’d love to know—do you enjoy yours extra creamy with a scoop of ice cream, or do you stick to the classic warm and nutty finish?