Aish el Saraya Recipe - A Lebanese Bread Pudding

Prep in 30 M | Cooks in 30 M | Total in 60 M | Makes: 4 Servings

Ingredients

Ingredients for Sugar Syrup
1 cup Sugar
1 tablespoons Orange Zest (Rind)
1 tablespoon Rose water
1 tablespoon Lemon juice
1 cup Water

Ingredients for Custard
500 ml Milk
400 grams Condensed Milk , (1 tin)
300 ml Fresh cream
2 tablespoons Rose water
2 tablespoons Orange Zest (Rind)
6 tablespoons Corn flour
30 Bread rusks , (enough to double line the dish you will be setting the dessert in)
1/4 cup Pistachios , chopped

Note: If you don't find Orange Blossom you can add a teaspoon of Lemon Rind or Orange Rind, it tastes great too.

How to make Aish el Saraya Recipe - A Lebanese Bread Pudding

1. To begin making the Aish el Saraya Recipe, place toasted bread rusks evenly in a square dish.

2. Then make the syrup- mix sugar, water, lemon together and place over medium heat. Once its hot and the sugar has melted, mix the orange blossom and rose water into the syrup.  Allow it to cool slightly.

3. Now pour the warm syrup over the bread rusk so that it soaks it in. Layer another layer of the rusk and pour the syrup over the rusks until all of them get soaked it. Push the rusks around to settle itself well at the bottom and layer itself well.

4. To make the custard for the Aish el Saraya Recipe, combine together milk, cream, condensed milk and cornflour in a heavy bottomed saucepan and place over medium heat.

5. Keep stirring the custard mixture until until thick and creamy; once the custard has thickened add rose water and orange blossom.

6. Stir for a little more while and when the custard has reached a “THICK” pouring consistency. Allow the custard mixture to become lukewarm and then pour over the soaked bread rusks. The Aish el Saraya Recipe is now ready except that it needs refrigeration.

7. Once the Aish el Saraya reaches room temperature, sprinkle the chopped pistachios over on the top of dessert. Cover the Aish el Saraya with a cling wrap and place in the refrigerator to cool for a minimum of 4 hours.