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MIDDLE EASTERN BREAD PUDDING WITH FLAVORED CREAM AND PISTACHIOS (AISH EL SARAYA)

March 6, 2018

I love desserts! And if they are Arabic sweets, I love them even more. Aish El Saraya is a Middle Eastern dessert much similar to the American Bread Pudding with layers of toasted bread and a delicious pudding. You will get that Middle Eastern feel because of the orange blossom and rose water used to flavor the dish. The name literally means “palace bread” or "bread of the palace". This delectable Middle Eastern treat can be prepared with simple and easy steps and minimal ingredients. This scrumptious eggless bread pudding is simply a comforting dessert. To give this creamy and smooth pudding some complexity and added texture, the dish is topped with lots of chopped pistachios. This dessert is one of my top five desserts. I learned to make this a while back but never got a chance to post it. Every time I make this dessert, it completely disappears within minutes. It's subtly sweet and refreshing... Perfect as a Spring or Summer dessert! 

Ingredients:

  • 4 cups half & half

  • 2 cups heavy whipping cream

  • 5 tablespoons corn starch

  • 3 tablespoons sugar

  • 1 tspn rose water

  • 2 tspns orange blossom water

  • 15-20 pieces dry toast breads (Melba Toast)

Simple Syrup

  • 1 ½ cups water

  • 3 cups sugar

  • 1 tablespoon lemon juice

Directions

  1. Make simple syrup. Boil sugar and water. Once thickened, add lemon juice and remove from heat.

  2. In pirex, put 1 layer of dry toast breads.

  3. Pour syrup on top, enough to wet all the dry breads. 

  4. In a different pot, put half & half, heavy whipping cream, sugar, and corn starch. Whip and keep stirring until boils and begins to thicken.

  5. Once it begins to thicken to a pudding consistency, add orange blossom and rose water into boiling mixture. Stir well to fully incorporate the flavors. Remove from heat.

  6. Pour the flavored pudding over toast and syrup.

  7. Immediately, top with ground pistachios.

  8. Let sit at room temperature for 20-30 minutes, then put in refrigerator, and cool for few hours until it solidifies. 

  9. Serve with the extra syrup on the side for anyone who wants extra sweetness.

*NOTE: If you cannot find half and half, use 2 cups of milk and 2 additional cups of Heavy Whipping Cream. 

 

 

 

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