Aish el Saraya (Lebanese bread pudding with cream)
Toasted bread soaked in orange blossom syrup, topped with a thick set cream and crushed pistachios.
- Time3 hr
- LevelEasy
- Costabout £0.50 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Lay the bread on a baking tray and bake for 8 to 10 minutes, turning once, until dry and pale gold like rusks. Cool.
9 min - 2
Make the syrup. Simmer the 200g sugar, water and lemon juice for 8 minutes until lightly syrupy, then add the orange blossom water and cool.
8 min - 3
Break the toasted bread into pieces and fit them in a single layer in a 20cm dish. Spoon over half the syrup so the bread is damp but not swimming.
- 4
Whisk the cornflour with 5 tbsp of the cold milk. Heat the rest of the milk, the cream and 2 tbsp sugar until steaming, then whisk in the cornflour paste.
- 5
Cook, whisking, for 3 to 4 minutes until very thick. Stir in the rose water and spoon the hot cream evenly over the bread. Smooth the top.
4 min - 6
Cool for 30 minutes, then chill for at least 2 hours until firm. Top with pistachios and serve with the rest of the syrup for pouring.
120 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.