Aish el Saraya Recipe - Lebanese Bread Pudding | Middle Eastern Dessert

Name: Aish el Saraya Recipe - Lebanese Bread Pudding | Middle Eastern Dessert
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 cup Granulated Sugar (1 cup Sugar); 3 tbsp Orange Zest (1 tablespoons Orange Zest (Rind) + 2 tablespoons Orange Zest (Rind)); 3 tbsp Rose Water (1 tablespoon Rose water + 2 tablespoons Rose water); 1 tbsp Lemon Juice (1 tablespoon Lemon juice); 1 cup Water (1 cup Water); 500 ml Whole Milk (500 ml Milk); 400 g Sweetened Condensed Milk (400 grams Condensed Milk (1 400 gram tin)); 300 ml Cream (300 ml Fresh cream); 6 tbsp Corn Flour (6 tablespoons Corn flour); 30 pieces Bread Rusk (30 Bread rusks (enough to double line the dish you will be setting the dessert in)); ¼ cup Pistachios (1/4 cup Pistachios chopped)

Aish el Saraya Recipe - Lebanese Bread Pudding | Middle Eastern Dessert - Dessert Recipes (Middle Eastern)

60 minMiddle Eastern

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1To begin making the Aish el Saraya Recipe, place toasted bread rusks evenly in a square dish.
2Then 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.
3Now 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.
4To 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.
5Keep stirring the custard mixture until until thick and creamy; once the custard has thickened add rose water and orange blossom.
6Stir 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.
7Once 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.
8Serve the Aish el Saraya as an eggless dessert after a meal of Lebanese Fattoush Salad Recipe and Beetroot Falafel With Pita Bread Recipe.