Umm Ali is an Egyptian version of bread pudding traditionally made with puff pastry. This is a quick version that uses croissants. Perfect for Ramadan or any time of the year.
Pre-heat oven to 180C
Tear croissants into large pieces
Mix evaporated milk and condensed milk
Place half of croissant pieces in baking dish. Add half the milk mixture.
Add 2 tbsp almonds and 2 tbsp raisins.
Add remaining croissants and cover with remaining milk mixture.
Top with remaining almonds and raisins.
Add clotted cream in spoonfuls.
Bake at 180C for 30 mins until cream has melted and sides have browned.
Eat while warm or cold.