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Palace Bread Pudding (Aish Al Saraya)

By Fatimah Omran

Palace Bread Pudding (Aish Al Saraya)
Palace Bread Pudding is a Lebanese version of bread and butter pudding.

Palace Bread Pudding (Aish Al Saraya) Recipe

A Lebanese version of bread and butter pudding, this dessert can be prepared the night before entertaining. The silky smoothness of the custard-like pudding is perfectly balanced by the toasted bread base, creating an elegant dessert everyone will love.

Prep time: 15 minutes

Cooking: 15 minutes plus 4 hours or overnight chilling

Makes 6-8 serves

Ingredients

  • 4 slices white bread
  • 4 cups (1 litre) full-cream milk
  • 300 ml thickened cream
  • ¾ cup (110 g) cornflour
  • 2 tablespoons caster sugar
  • 1 tiny piece mastic, crushed (optional)
  • 1 teaspoon rose water
  • Crushed pistachio kernels and dried
  • Rose petals, to serve
  • 3 cups (660 g) caster sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon rose water

Method

  1. To make the sugar syrup, combine the 3 cups caster sugar, 1 tablespoon lemon juice and 1 ½ cups (375 ml) water in a small saucepan. Whisk off the heat to dissolve the sugar, then place over medium-high heat and bring to the boil without stirring. Reduce heat to low and simmer for 10 minutes stirring only occasionally. Stir in the rose water and take off the heat. Set aside to cool completely at room temperature (do not refrigerate).
  2. Preheat the grill to medium. Cut each slice of bread into 4 squares and place onto a baking tray. Toast on both sides until golden.
  3. Scatter the toasted bread into a 20 cm square serving dish. Drizzle with 1/4 cup (60 ml) cooled sugar syrup, making sure the bread pieces are lightly coated.
  4. Set aside. Reserve remaining sugar syrup in a sealed container for serving.
  5. In a medium saucepan (off the heat), whisk the milk, cream, cornflour, sugar and mastic (if using) until smooth. Place over medium-high heat and bring to the boil, whisking constantly.
  6. Reduce the heat to the lowest setting and simmer for 5 minutes stirring occasionally. Stir in the rose water and remove from the heat. Stand for 5 minutes.
  7. Pour the mixture over the toasted bread, then shake the tray to level it out.
  8. Allow to stand for 5 minutes before covering with plastic wrap. Place in the fridge for about 4 hours, or overnight for best results.
  9. After chilling, brush very lightly with some sugar syrup, so the topping will stick.
  10. Sprinkle with crushed pistachios and dried rose petals. Drizzle each serving with a generous amount of sugar syrup.

Middle Eastern Simple by Fatimah Omran is available in print and ebook, available 28 July 2026.

Other recipes from Middle Eastern Simple by Fatimah Omran:

Mini Meat Pizzas

Lentil and Rice Pilaf

Chicken Shawarma Wraps

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