Egyptian bread pudding (Umm Ali)

Islamic culture has a tradition of bread puddings that arose from the need to use stale bread. It was a simple solution to soak the bread in milk and sugar, reviving it as a dessert. Most Islamic cultures have a variation of bread pudding.

Umm Ali literally translates to "Mother of Ali". There are a few stories about how the dish was named. The most popular legend is that Sultan Izz-al-Din of the Mamluk dynasty had two wives. After his death, his first wife had the second wife, called Umm Ali, killed, and to celebrate, had her cooks create a dish. They created this dessert as a tribute to the wife who was killed. In a second legend, a poor widow named Umm Ali would make this simple dessert and serve it to travellers. In yet a third version, Umm Ali was the cook in the court kitchen who created this dessert. Like every great dish, this dessert is wrapped in history and for a reason. Today, it is Egypt's national dessert and is served widely, especially during the month of Ramadan. Traditionally, the dessert is made with a local, thin, flattened crispbread bread, reqaq, but since this is not available, I have used toasted milk bread or a soft brioche. Make sure to toast them well to make them crisp.

I grew up with Hyderabadi double ka meetha, a relative of the Lucknowi Shahi tukda. I was intrigued to learn about Umm Ali, so I looked deep into my library. Here is a superb recipe that I thoroughly enjoyed.

The bread pudding is absolutely lovely. The contrast between the crisp crust and the soft pudding is superb. The milk is rich and soaks into the bread, and the orange blossom or rose water adds an allure. Usually, I run out of dessert, so make sure you make extra.

This cookbook is so much more than a collection of recipes. It is a history of a culture and its contribution to the cuisines of the world. The author has travelled extensively to research this cookbook, which is evident in the introduction and each recipe. Filled with historical notes and tidbits of information, I can sit and read this cookbook as a novel.

For more recipes from the fabulous cookbook, click here.

Ingredients:

5-6 slices of milk bread or other soft bread, like a brioche

1 cup milk

2 cups cream

3/4 cup sugar, or to taste

1-2 teaspoons orange blossom or rose water

1/2 cup mixed nuts, including slivered almonds, pistachios and walnuts

3 tablespoons golden raisins

Toast the bread until golden and allow it to cool completely.

Mix the milk, cream, and sugar, then bring the mixture to a simmer. Cook on low heat until the cream is thick—taste\ for sweetness. Allow to cool completely. Add the orange blossom/rose water and taste for a delicate flavour. Set aside.

In small ramekins or a larger baking dish, tear the bread and add it to the bottom in random layers. Sprinkle the nuts and raisins over the dish. Add the thickened cream up to at least two-thirds of 2/3rdthe way up the dish; more is okay. Set aside in the fridge until you are ready.

Heat the oven to 375° F.

Bake the ramekins for 16-18 minutes until the cream has almost dried out and the top is caramelised. Remove and cool for 4 minutes. Serve warm to hot.