sanaa's recipe note book
sanaa's recipe note book

Aish El Saraya (Lebanese Bread Pudding)
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Aish El Saraya (Lebanese Bread Pudding) - sanaa's recipe
  1. 1 Cup = 200ml
For the sugar syrup
  1. Sugar – 1 cup
  2. Water – 1 cup
  3. Lemon juice – 2 tsp
  4. Orange blossom water – 2 tsp
  5. Rose water – 1 tsp
  1. Combine together sugar and water and bring to boil. Reduce flame, add lemon juice and heat it for another 5 minutes. Add orange blossom water and rose water, combine and remove from flame. Let it become warm.
  1. Bread rusk – 20 – 24 (enough to make 2 layers in a pudding dish)
  2. Milk – 500 ml
  3. Corn flour – 4 tbsp
  4. Condensed milk – 300 ml
  5. Fresh cream – 200 ml
  6. Sugar – ¼ cup (more or less according to taste)
  7. Orange blossom water – 1 tsp
  8. Rose water – 1 tsp
  9. Pistachios (chopped) – 3 tbsp
  1. In a dessert dish, make a layer of bread rusk and pour half of the sugar syrup all over. Make another layer of bread rusk and pour the remaining sugar syrup over it. Keep it ready.
  2. Combine together milk and corn flour without forming lumps, in a heavy bottom pan. Add condensed milk, fresh cream and sugar to this and mix well.
  3. Boil this mixture over medium flame stirring continuously. Reduce the flame and cook till thick. Add orange blossom water and rose water to this and combine well. Cook for another 2 – 3 minutes and remove from flame.
  4. Pour this custard mixture evenly over the bread rusk layer. Sprinkle chopped pistachios and let it set it in the refrigerator for about 4 – 5 hours. Serve.

Note : Toasted bread can also be used instead of bread rusk. Use bread enough to make 2 layers. Avoid orange blossom water, if not available.

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