Recipe of Ultimate Arabian bread pudding(known as Um Ali)

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, arabian bread pudding(known as um ali). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Arabian bread pudding(known as Um Ali) is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Arabian bread pudding(known as Um Ali) is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook arabian bread pudding(known as um ali) using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Arabian bread pudding(known as Um Ali):

1. Get 1/3 up pistachio nuts
2. Make ready Half cup sweet raisins
3. Take 1/3 cup almond
4. Prepare 1/3 cup cashew
5. Prepare 1/3 cup dried dates
6. Get 1/3 fried groundnuts
7. Take 1/3 cup whipping cream
8. Take 1/3 full cream milk with 3tbsp condensed milk
9. Make ready 4 tbsp grated coconut flakes
10. Take 3 tbsp sugar or according to your taste
11. Prepare Baking glass pan or any baking pan
12. Get Bread preferable plain croissant bread

Steps to make Arabian bread pudding(known as Um Ali):

1. Ingredients needed forgot to include the full cream,and whipping cream.
2. Slice the bread into this size and put it in your baking pan
3. Add all your nuts and dried fruits,and grated coconut flakes and sprinkle at last.
4. Mix your whipping cream with cold water until fluffy,add your full cream,sugar and condensed milk and beat it again,then cover the nuts and bread,used spoon to push it down so that the bread can be soaked very well with the milk
5. Add another nuts on top and preheat your oven and bake until the nuts become brown and done.
6. Off oven and allow it to cool for 10mins.
7. Enjoy it, but is best enjoyed when is refrigerate to cool abit.

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