UM ALI
A classic Middle Eastern bread pudding made with layers of puff pastry that's soaked in a sweet milk mixture and layered with mixed nuts and raisins.
Provided by Farah Abumaizar
Categories Dessert
Number Of Ingredients 9
Steps:
- Preheat the oven to 390F (200C). Place the puff pastry squares in a single row on a baking sheet. Brush evenly with butter and sprinkle the sugar on top. Bake for 20-25 minutes until golden brown, then set on counter to cool. Leave the oven on.
- Whip the heavy cream by adding the cold cream to the bowl of a mixer along with the vanilla and sugar, and whipping on medium high speed until soft peaks form. Set aside.
- Add the milk and sugar to a medium saucepan over medium heat, stir until sugar dissolves then bring to a boil. Once the milk boils, remove from heat.
- Break 3/4 of the puff pastry into chunks and scatter on the base of a 9x13 inch pan. Add all the nuts and raisins by sprinkling evenly over the pastry surface. Pour all of the hot milk on top.
- Break up the remaining 1/4 of the puff pastry and scatter it evenly on top of the milk. Spread the whipped cream evenly on the top.
- Turn the oven to the broil function, at the same temperature (390F, 200C). Place um ali in the middle rack of the oven and broil for around 10 minutes, watching carefully, until golden brown and bubbly. Sprinkle with additional pistachio if desired, and serve warm.
Nutrition Facts : Calories 357 kcal, ServingSize 1 serving
UMM ALI BREAD PUDDING
Try this recipe for umm Ali, Egyptian bread pudding made with puff pastry, sweetened condensed milk, pistachios, almonds, pine nuts, and coconut.
Provided by Anita Schecter
Categories Dessert
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 F.
- Unroll the puff pastry sheets and place them on greased baking sheets or ones lined with parchment paper. Bake for 15 minutes. You want the puff pastry to be golden and puffed. Remove from oven but do not turn the oven off.
- Break the puff pastry into small pieces (about 1 to 2 inches). Place the broken pieces into a large bowl along with the nuts and coconut flakes. Be sure that they are mixed well and evenly distributed. Place the nuts and pastry mixture into a greased 9 x 12-inch baking dish .
- In a saucepan, heat the sweetened condensed milk, vanilla, and water on medium heat. Allow to cook for about 3 to 5 minutes. Remove from the heat and allow to cool.
- Pour the milk mixture over the puff pastry nut mixture. Pour the cream on top and bake, uncovered, for 15 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 828 kcal, Carbohydrate 77 g, Cholesterol 41 mg, Fiber 4 g, Protein 16 g, SaturatedFat 14 g, Sodium 366 mg, Sugar 44 g, Fat 53 g, ServingSize 8 servings, UnsaturatedFat 0 g
CARIBBEAN BREAD PUDDING
A completely unexpected dessert from the slow cooker, my bread pudding is loaded with wonderful tropical flavors. I like to garnish it with a slice of fresh pineapple, whipped cream and a cherry-just like a pina colada! -Elizabeth Doss, California City, California
Provided by Taste of Home
Categories Desserts
Time 4h30m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine raisins and pineapple; set aside. In a blender, combine the bananas, milk, pina colada mix, pineapple juice, eggs, cream of coconut and, if desired, rum. Cover and process until smooth., Place two-thirds of the bread in a greased 6-qt. slow cooker. Top with 1 cup raisin mixture. Layer with remaining bread and raisin mixture. Pour banana mixture into slow cooker. Cover and cook on low 4-5 hours or until a knife inserted in the center comes out clean. Serve warm, with whipped cream and cherries if desired.
Nutrition Facts : Calories 254 calories, Fat 5g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 214mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.
BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
BREAD AND MILK PUDDING WITH A TASTE OF THE MIDDLE EAST
I concocted this with the Um Ali pudding I'd eaten in Egypt in mind - I had half a loaf of day old Turkish bread (known as Tennis Racket Bread in our house - it is oval and quilted and about the size of the head of a tennis racket). It also is like a cross between England's Bread and Butter Pudding and Bread Pudding (two similar sounding but rather different national treasures). I used nuts and fruit I had in the cupboard pretty much by the handful - I'm guessing at 1/4 to 1/2 cup most times.
Provided by Moyni
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cube the bread - about 1cm or 1/2 inch - no need to remove crust.
- In large bowl stir bread together with nuts and fruit then tip into greased ovenproof dish (mine was about 7"x11"x2").
- Heat the milk, stir in sugar, vanilla, nutmeg and eggs.
- Pour milk mixture over bread mixture and press down the bread so all gets moist.
- Sprinkle sugar over the top.
- Cook in moderate/hot oven for 20-30 minutes (until knife blade comes out clean).
- Flash under hot grill to caramelise the sugar if you wish.
- Serve warm with pouring cream.
Nutrition Facts : Calories 277.5, Fat 10.4, SaturatedFat 2.9, Cholesterol 62.7, Sodium 222.2, Carbohydrate 40.1, Fiber 2.1, Sugar 22.6, Protein 7.8
BREAD AND MILK
Provided by Nigella Lawson : Food Network
Categories dessert
Time 6m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Tear the bread into rough chunks, and sprinkle with the sugar. Warm the milk and pour over the bread and sugar to serve.
OMM ALI (EGYPTIAN BREAD AND BUTTER PUDDING)
Make and share this Omm Ali (Egyptian Bread and Butter Pudding) recipe from Food.com.
Provided by mersaydees
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- Place phyllo pastry on a baking sheet and bake for 15-20 minutes until crisp.
- Remove from oven and raise temperature to 400 degrees F.
- Scald milk and cream by pouring into a pan and raising heat gradually until hot but not boiling.
- Gradually add the beaten egg and rose water.
- Cook over a very low heat, until the mixture begins to thicken, stirring constantly.
- Using your hands, crumble the pastry and spread it in layers with the nuts and raisins into the bottom of a shallow baking dish.
- Pour the custard mixture over the nut and pastry base and bake for 20 minutes, or until golden.
- Sprinkle with cinnamon and serve with light cream.
More about "bread and milk pudding with a taste of the middle east recipes"
20 BEST MIDDLE EASTERN DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (6)Published May 18, 2021Category Desserts, Recipe Roundup
- Halva. You can’t mention Middle Eastern desserts without talking about halva. This classic confection, a fudge-like sesame cake, is a popular snack in the region.
- Kanafeh. Another sweet staple, kanafeh, is a light, flaky pastry stuffed with syrup and cheese. Yes, you read that right. Cheesy pastry may not be your idea of dessert, but trust me, it works.
- Kataifi. Similar to baklava, kataifi is another sweet, flaky pastry enjoyed in Greece, Turkey, and throughout the Middle East. The dough is mixed with nuts, spices, and honey syrup to create deliciously fragrant dessert dumplings.
- Atayef. If anyone ever tells you that pancakes are just a breakfast food, seriously reconsider that person’s role in your life. Pancakes are great at any time, and when the mood hits, you can’t go wrong with atayef.
- Sahlab. From pancakes to pudding, sahlab is the ultimate Middle Eastern comfort food. A creamy snack that’s served in a tall glass, like a milkshake or a sundae, sahlab is basically sweetened milk flavored with cinnamon and vanilla, and topped with nuts, coconut, and/or raisins.
- Ghraybeh. Almost every culture has its own version of butter cookies. In the Middle East, these melt-in-your-mouth treats are known as ghraybeh. This three-ingredient recipe is ridiculously easy to throw together – just mix up the dough, chill it, shape, and bake.
- Maamoul. More than 90 percent of the world’s dates are grown in the Middle East, so it’s no surprise they’re heavily featured in the region’s desserts.
- Kahk. Traditionally served on feast days, these Eid cookies really showcase the bright, vibrant flavours of the Middle East. Pistachios, honey, sesame seeds, and cinnamon elevate plain butter cookies into a very unique (and tasty!)
- Lgeimat. Sweet fritters are basically pure joy in dessert form. And they’re even better Middle-eastern style, flavoured with saffron and cardamom, and drizzled with decadent sugar syrup.
- Basbousa. Egypt gave us the pyramids, hieroglyphics, and a window into one of the most fascinating early civilizations. It also gave us basbousa – an ultra-moist almond and coconut semolina cake, smothered with a sweet sauce and dusted with toasted coconut shavings.
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