Umm Ali is a traditional dessert that originated in Egypt and was popular throughout the Middle East. This recipe is my Vegan twist on the original recipe.
What is Umm Ali?
Umm Ali is sometimes referred to as “Om Ali” as well, it is a bread pudding that typically includes a form of pastry (puff pastry, bread, or croissant) milk, sugar, and a mix of nuts, raisins, and desiccated coconut.
Umm Ali, in Arabic, means “Ali’s Mother.” If you are wondering who Ali’s mother is, the story goes back 700 years to the early years of Egypt’s Mamluk era.
Umm Ali was the second wife of Sultan Izz al-Din Aybak and the mother of his son Ali. The Sultan’s first wife was Shajar al-Dur, who plotted the murder of Aybak. Ultimately, Umm Ali killed Shajar al-Dur as revenge. To celebrate Shajar al-Dur’s death, a dessert named Umm Ali was prepared and distributed all over Egypt.
I first encountered Umm Ali when we moved to the UAE. It is very popular around here, especially during the month of Ramadan.
I learned how to make it in high school; it is one of the easiest Arabic desserts anyone can make.
Today’s recipe is my Vegan twist on the original Umm Ali recipe.
Ingredients to make vegan umm ali:
- Vegan Croissant: The recipe can also be made with vegan puff pastry or bread, but it’s much easier and tastes incredibly delicious with croissants.
- Barista Oat milk: I’ve found that barista oat milk works best for this recipe. It has a thicker consistency than other plant-based milk varieties. Specifically, I use the Oatly barista oat milk brand. In my humble vegan opinion, it is the best oat barista milk in the market!
- Plant-based double cream: I used this twice, added some to the milk to thicken it, and the rest of the cream was whipped to add at the top of the dessert before popping in the oven.
- Brown sugar: White sugar can be used instead.
- Cinnamon: it’s optional but recommended
- Desiccated coconut
- Vanilla extract
- Mixed nut: You can add any nuts you like/prefer. For this recipe, the following was used:
- Toasted hazelnut
- Almond flakes
- Pistachios
- Traditionally, raisins are also used, but I like mine without raisins.
How do you make Umm Ali the Vegan way?
- Cut the vegan Croissant into bite sizes.
- Place them on a baking sheet and pop them in the oven to bake until golden crispy.
- Add sugar, milk, and cream to a pan and bring to a light simmer. Add cinnamon and vanilla extract. Mix everything till the sugar is dissolved.
- Add the baked croissant and your choice of nuts and coconut to a baking dish.
- Pour the hot milk mixture on top.
- Add the whipped cream to cover the top.
- Pop in the oven and bake. Sprinkle more nuts and coconut on the top after baking.
How to serve it?
It can be served hot or cold, preferably straight from the oven while still hot.
Storing leftovers:
Any leftovers can be stored in the fridge for up to 3 days. They can be eaten cold or heated in the oven. The longer they sit, the soggier the croissant will get, but it will still taste delicious!
Recommended Recipes:
- Easy and delicious sweet potato recipe.
- Vegan Basbousa.
- Vegan Oatmeal recipe.
- Traditional Iraqi fava bean rice recipe.
If you make this recipe, I’d love a comment and a rating. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚
Vegan Umm Ali Recipe
Ingredients
- 4 Vegan croissants Big
- 1 L Oatly barista oat milk
- 250 g Vegan double cream
- 120 g brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon powder optional
- ¼ cup desiccated coconut
- ¼ cup toasted hazelnuts chopped
- ¼ cup sliced almond
- ¼ cup pistachios chopped
Instructions
- Cut croissants into bite-size pieces, and layer them in a single layer on a baking sheet. Pop in the oven to bake for 10 minutes till golden and crispy.
- Add the sugar, milk, and ¼ cup of the double cream to a pan on medium heat and stir. Let it reach a gentle simmer. Add vanilla extract and cinnamon, mix till the sugar is dissolved, and turn the heat off.
- Using the hand mixer whip the double cream to a thick consistency, and set aside.
- Transfer the baked croissant to a baking dish or ramekins, add chopped nuts, and coconut and start pouring the milk mixture and spread it evenly on the croissants, they will start soaking up the milk slowly.
- Add the whipped cream and coat the croissants. Pop it in the oven to bake for 10 minutes.
- Take it out from the oven, top it with more mixed nuts and coconut. Serve and enjoy.
Excellent
Very good