Aish el Saraya (Lebanese Bread Pudding)

Ingredients

• 8 slices White Bread
• 4 cups Milk
• 1/2 cup Sugar
• 4 tablespoons Cornstarch
• 2 teaspoons Rose Water
• 2 teaspoons Orange Blossom Water
• 1 cup Heavy Cream
• 2 tablespoons Powdered Sugar
• 1/4 cup Pistachios
• 1 cup Sugar
• 1/2 cup Water
• 1 teaspoon Lemon Juice

Instructions

1. 1Preheat your oven to 350°F (175°C). Tear the 8 slices of White Bread into small, approximately 1-inch pieces and spread them evenly in a baking dish.
2. 2In a medium saucepan, combine the 4 cups of Milk, 1/2 cup of Sugar, and 4 tablespoons of Cornstarch. Whisk these ingredients together until the cornstarch is fully dissolved and there are no lumps.
3. 3Place the saucepan over medium heat and cook, stirring constantly with a whisk or spoon, for 8-10 minutes, until the mixture thickens significantly and coats the back of a spoon. Remove the saucepan from the heat and stir in the 2 teaspoons of Rose Water and 2 teaspoons of Orange Blossom Water.
4. 4Immediately pour the hot milk mixture evenly over the torn bread in the baking dish. Transfer the baking dish to the preheated oven and bake for 25-30 minutes at 350°F (175°C), or until the top is golden brown and the pudding is set and firm when gently jiggled.
5. 5While the pudding bakes, prepare the syrup: In a small saucepan, combine the 1 cup of Sugar, 1/2 cup of Water, and 1 teaspoon of Lemon Juice. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and simmer for 5-7 minutes, until the syrup is slightly thickened and coats the back of a spoon; remove from heat and set aside to cool slightly.
6. 6Remove the baked pudding from the oven and let it cool on a wire rack for at least 30 minutes to allow it to set further. Once the pudding has cooled slightly but is still warm, pour the prepared, slightly cooled syrup evenly over the entire surface.
7. 7In a separate medium bowl, using an electric mixer or whisk, whip the 1 cup of Heavy Cream with the 2 tablespoons of Powdered Sugar until stiff peaks form. Spread the whipped cream evenly over the top of the pudding, then roughly chop the 1/4 cup of Pistachios and sprinkle them over the whipped cream before serving warm or chilled.

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