Om Ali / Umm Ali

Break the roqaq bread into pieces and toast them in a dry pan over medium heat until golden brown and crisp. Alternatively, bake in a 400°F (205°C) oven for about 5 minutes. Let cool completely.

Melt the butter in a small saucepan or microwave.

Place the toasted bread pieces into a baking dish and drizzle the melted butter over them. Crumble the bread further if needed to create a more even layer.

In a saucepan, combine the whole milk, heavy cream, sugar, cinnamon, and cardamom. Whisk until the sugar is dissolved.

Place the saucepan over medium heat and bring the mixture to a simmer, whisking occasionally. Do not let it boil vigorously.

Remove from heat, stir in the rose water, and let the mixture cool for about 5 minutes. It should still be warm but not scalding.

Gently pour the warm milk and cream mixture over the bread base in the baking dish. Use tongs to gently push down some of the nuts and sultanas to ensure they are submerged in the liquid.

Sprinkle the toasted sliced almonds, pistachios, and sultanas evenly over the top of the bread pudding.

Bake in a preheated oven at 400°F (205°C) for 25-30 minutes, or until the top is golden brown and the milk mixture is bubbling around the edges.

Let the Om Ali cool slightly before serving. It can be served warm or at room temperature.