Aish el Saraya ~ Lebanese Bread Pudding
Recipe type: Dessert
Cuisine: Arabic
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 8 slice of bread
  • Chopped pistachios for garnishing
  • ⅓ cup sugar
  • ½ cup water
  • ½ tbsp rosewater
  • 1½ cup milk
  • ⅔ cup cream
  • 2½ tbsp corn flour
  • 4 tbsp sugar
  • ½ tbsp rose water
  • ½ tbsp orange blossom water
  1. Cut the sides of the bread and layer on a 8 inch glass.
  2. Bake in a preheat oven at 200 degrees for 15 minutes or till toasted.
  3. Meanwhile, put the sugar in a pan and sprinkle some water on it.
  4. Keep it on low flame till the sugar caramelizes.
  5. Pour in the water. As it boils, the caramel gets hard, but don't worry. As the water boils, it will melt in.
  6. Switch off the flame and add the rose water. Allow to cool slightly and then pour over the baked bread. Allow it to soak up.
  7. In a saucepan, mix the cream and a cup of the milk along with the sugar. Bring the mixture to heat.
  8. In the other half of the milk, add the cornflour and mix. As the milk cream mix starts heating, add in the cornflour mixture and cook till the mixture thickens.
  9. Switch off and add the rosewater and the orange blossom water.
  10. Mix and pour over the bread. Cover with a cling film, allow it to come to room temperature.\
  11. Serve as is or after cooling it in the fridge.
You can use bread toasts (rusk) instead of baking the bread to speeden up the process.
If you don't have cream, up the quantity of milk for the equal quantity and increase the quantity of cornflour by 1 tbsp, so that you get a thicker custard.
You can serve this dessert at room temperature or after setting it further in the fridge - either way, it is delicious!
Recipe by The Big Sweet Tooth at