Aish el Saraya is a Lebanese Bread pudding made with toasted bread soaked in sugar syrup and coated with delicious custard and topped with Pistachios. Its so simple to make and amazingly delicious in taste. You really cannot stop after eating single bite. Do not use regular bread for this recipe as the essence of the pudding would be lost. You need to use toasted bread/rusk for this dish. Rusks are double baked bread and I have used it for this dish
This is quit different from regular bread pudding and amazingly delightful in taste. This is a definitely must have dish during festive occasion or parties
Preparation time: 25 mins Cooling time: 7 hours Cooking time: 20 mins Total time: 7 hrs 45 mins
For Sugar Syrup
- 1/2 cup sugar
- 1/2 cup water
- 1/2 tbsp lemon juice
- 1/2 tbsp orange blossom water
- 1/2 tbsp rose water
- 250 ml milk
- 1 tsp orange blossom water
- 1 tsp rose water
- 130 ml whipping cream
- 2.5 tbsp corn flour
- 15-16 toasted bread/rusk
- 200 ml condensed milk
- 1/2 cup-3/4 cup finely chopped pistachio for garnish
- 1 tbsp crushed rose petals – optional
Steps to prepare
Start with sugar syrup preparation
- Add sugar and water in a pan, Mix well
- Once sugar dissolves ,add lemon juice and mix well.
- Boil for 6 minutes, switch off.
- Add in the rose water and orange blossom water and mix well.
- Allow syrup to cool a little.
- Place toasted bread/rusk in a pan, if using smaller pan then place first set of rusk/bread. Pour half of the sugar syrup and allow it to soak for 15 mins, place second set of rusk on top and then pour the remaining syrup.
- Since I have used flat 1 inch in height tray, I placed them all at once and added the sugar syrup. If using bigger pans, then double the ingredients quantity.
Now prepare the custard.
- In half of milk, mix corn flour well. Keep it aside
- Add remaining milk to sauce pan
- Add condensed milk, cream, corn slurry to milk. Mix everything well.
- Heat milk over low medium heat and keep stirring until custard starts thickening.
- Once it thickens, switch off.
- Add rose water and orange blossoms to custard and mix well.
- Allow custard to cool lightly.
- Pour warm custard over sugar soaked rusk/bread toast and spread evenly
- Evenly top with pistachios and rose petals on top.
- Refrigerate for 6-7 hours or overnight.
- Slice and serve cold