Om Ali (Egyptian Bread Pudding)

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

Cut the puff pastry into strips, then into squares, and finally into triangles.

Arrange the puff pastry triangles neatly into two different trays.

Bake the puff pastry triangles for 15 to 17 minutes until they puff up.

While the pastry is baking, warm up fresh milk and evaporated milk in a pot.

Add sugar and ground cardamom to the milk and bring it to a simmer, then take it off the heat.

In a baking dish, arrange half of the baked puff pastry triangles.

Sprinkle mixed fruit and nuts (pistachios and flaked almonds) over the first layer of puff pastry.

Stir the warm milk and pour it over the puff pastry triangles using a ladle.

Top with the remaining puff pastry triangles, arranging them as needed.

Press down slightly on the top layer to help it soak up some milk.

Dollop mascarpone on top of the puff pastry without covering it completely.

Bake in the oven for 15 to 20 minutes.

Optionally, sprinkle white sugar over the top and use a kitchen torch or broiler to caramelize the sugar until crispy.

Serve the Om Ali, noting the different textures of crispy pastry and creamy milk-laden layers.

Equipment Needed

Dietary

Allergens