Sweet Bread Pudding (‘Aysh as-Saraaya)

With a long culinary history stretching back thousands of years, the desserts of the Middle East are among the most delicious in the world. One of these is ‘Aysh as-Saraaya, originating either in Egypt, Syria or Lebanon. The Arabic word for “bread” in Egypt being ‘aysh, and for “palace,” saraaya, the name of this dessert can be translated to mean “Bread of the Palace” or “Palace Bread.” Yet, ‘aysh also refers to living and to life, and, after tasting it, its name could well mean “life of mansions,” meaning something of luxury. This dessert, once prepared in the homes of the wealthy Emirs and Sultans, is now very popular in the homes and restaurants of all the Arab Gulf countries, particularly in the United Arab Emirates and Qatar. What better way to describe this luxuriously creamy yet light dessert than to say it is a sensational combination of toasted bread soaked in scented syrup, topped with orange blossom flavored thick cream and garnished with pistachios. This simplified “Bread of the Palace” recipe came from a group of Arab-American women living in a small Syrian community in Pennsylvania, and who were honored to provide their version for this cookbook. Here, un-crusted toast replaces the original ka’k (dried biscuit) or in some cases, the use of breadcrumbs for the base. It is an ideal dessert for a dinner party as it is made a day ahead to allow it to set and chill.

Serves: 8

Prep time: 40 minutes

Cooking time: 20 minutes

Refrigeration time: 12 hours

INGREDIENTS:

• 1 recipe Orange Blossom Syrup
• 16 slices white bread, plus 1 or 2 if needed
• 2 cups (500 ml) half-and-half cream
• 2 tablespoons sugar
• 2 tablespoons orange blossom water
• 4 tablespoons finely ground pistachio nuts, for garnish

INSTRUCTIONS:

1. Make the Orange Blossom Syrup. It’s important to do this first as the syrup needs time to cool.
2. Remove the crusts from the bread slices and discard. Toast 8 of the bread slices. Cut the remaining 8 slices into tiny pieces.
3. Place the toasted bread slices side by side in a 9 x 13 x 2-inch (23 x 33 x 5-cm) baking pan. f there are any gaps, toast 1 or 2 additional slices of bread (with crusts removed) and cut to fit the gaps.
4. Bring the half-and-half cream, bread pieces, sugar and orange blossom water to a boil in a medium saucepan, stirring constantly. Reduce the heat to medium and continue cooking, stirring constantly, until the mixture thickens. Reduce the heat to the lowest possible setting to keep warm.
5. Pour the Orange Blossom Syrup over the toast in the baking pan. Spread the cream mixture evenly over the top and sprinkle on the pistachio. Cover with plastic wrap and refrigerate for at least 12 hours before serving.