Chef's Tip
When making the satsuma sherbet, chill the puréed mixture thoroughly before churning to ensure the best texture. If you don't have an ice cream maker, you can freeze the mixture in a shallow pan, stirring and breaking up ice crystals with a fork every 30 minutes until frozen to create a granita-style dessert with a similar refreshing quality.
Instructions
- For the satsuma sherbet: Zest 2 oranges and set zest aside. Juice all oranges to yield about 1 1/2 cups juice.
- In a saucepan, combine 1/2 cup sugar, corn syrup, and 1/4 cup water. Heat until sugar dissolves.
- Remove from heat and stir in orange juice, zest, lemon juice, and a pinch of salt. Chill thoroughly, at least 4 hours.
- Churn in an ice cream maker according to manufacturer's instructions. Transfer to a container and freeze until firm.
- For the bread pudding: Preheat oven to 375°F (190°C).
- Roll out puff pastry to about 1/8-inch thickness. Cut into 1-inch squares and arrange on a parchment-lined baking sheet.
- Bake until golden and puffed, about 15 minutes. Let cool slightly.
- Reduce oven temperature to 350°F (175°C). Butter a 9x13-inch baking dish.
- In a large bowl, combine puff pastry pieces and torn croissants.
- In a saucepan, combine milk, cream, 1/4 cup sugar, vanilla bean and seeds, cinnamon, and cardamom. Heat until steaming but not boiling.
- Remove vanilla bean. Pour warm milk mixture over pastry mixture. Let stand for 10 minutes to absorb.
- Stir in almonds, pistachios, golden raisins, dried apricots, and orange blossom water if using.
- Transfer to the prepared baking dish and bake until set and golden on top, about 30-35 minutes.
- To serve: Scoop warm bread pudding into bowls. Top with a scoop of satsuma sherbet.
- Arrange sliced strawberries around the sherbet. Dust with confectioners' sugar and sprinkle with fennel pollen.
Plating
Spoon a generous portion of the warm bread pudding into a shallow bowl, creating a small well in the center. Place a perfect scoop of bright orange satsuma sherbet in the well so it begins to melt slightly. Arrange sliced strawberries decoratively around the sherbet. Dust the edges of the bowl with confectioners' sugar, then sprinkle fennel pollen over the entire dessert, concentrating on the sherbet where the yellow specks will be most visible. Garnish with a small sprig of mint or a thin slice of satsuma for color.
Storage & Reheating
The satsuma sherbet can be made up to 1 week ahead and stored in the freezer; let soften slightly before serving. The bread pudding is best served warm from the oven but can be refrigerated for up to 3 days and reheated in a 325°F oven until warmed through. The sliced strawberries should be prepared just before serving. Fennel pollen should be added at the last moment for the best aroma and flavor.
About This Recipe
This Om Ali draws inspiration from the traditional Egyptian bread pudding, reimagined with Oleana's Mediterranean and Middle Eastern influences. The classic dessert typically features phyllo dough or bread soaked in sweetened milk, but this version elevates it with buttery croissants and puff pastry for more richness and texture. The addition of satsuma sherbet introduces a refreshing citrus element, while the delicate fennel pollen adds a subtle anise flavor that complements both the warm spices and the bright fruits.