Aish El Saraya | Middle Eastern Bread Pudding

Aish El Saraya | Middle Eastern Bread Pudding

This bread pudding is unlike any other you've had! A sweet and crumbly base, topped with a luscious clotted cream flavored with rose water, and topped with pistachios.

For the Clotted Cream (Ashta):
  1. 1L half & half (32 oz) (if you can’t find half & half, use whole milk)
  2. 473 mL Orasi whipping cream (16 oz)
  3. ¼ cup granulated sugar
  4. ¾ cup corn starch
  5. 1 tbsp rose water (or orange blossom water, or skip this)
For the Simple Syrup:
  1. 4 cups granulated sugar
  2. 2 cups water
  3. Squeeze of lemon
For the Bread: 16 pieces white bread
Garnish: Pistachios (or any other nuts) / Rose buds (optional)
Note:
  1. There is simple syrup mixed in with the bread, so the dessert has a mild sweetness. Serve the extra simple syrup on the side for everyone to add on top of their piece per preference
  2. The pudding should be stored in the fridge and will last for 2-3 days
  3. The simple syrup can be stored at room temperature in a glass container or jar
INSTRUCTIONS
  1. Start by preheating the oven to 400F
  2. Place the white bread on a baking sheet and toast in the oven until golden, about 20-25 minutes. Once toasted, break into pieces and process in a food processor until you form breadcrumbs
  3. Add the sugar, water, and lemon for the simple syrup to a pot and mix well. Place on the stove on medium heat and bring to a simmer for 10 minutes. Remove and let it cool
  4. Mix the half & half, whipping cream, sugar and cornstarch for the Ashta in a pot. Using a whisk, mix very well until the cornstarch has dissolved
  5. Once combined together, place the pot on the stove on medium high heat and continuously whisk for about 10 minutes until thickened. Don’t stop mixing as the cream may burn at the bottom of the pot
  6. Allow the Ashta to cool and add 1 tbsp of rose water and mix well
  7. Mix the breadcrumbs with 2 cups of the simple syrup (there will be more syrup left over – store at room temperature) very well until combined
  8. In a 9×13 baking pan (I used two 9×6 pans), spread the bread mixture and at the bottom and pack it down using the bottom of a cup
  9. Next, spread the Ashta (clotted cream) on top and smooth out using a spatula
  10. Garnish with pistachios (or any other nuts if you don’t have pistachios)
  11. Cover with plastic wrap and place in the fridge for at least 3 hours or overnight
  12. Serve with the additional simply syrup on the side – everyone can add their own syrup on top per preference