Eish es Seraya

Shopping list

• 6 piece slightly stale white bread — crusts removed, torn into chunks

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• 60 g unsalted butter — melted

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• 300 g granulated sugar — for syrup

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• 250 ml water — for syrup

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• 1 tbsp lemon juice — freshly squeezed

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• 1 tsp orange blossom water

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• 300 ml clotted cream or thick double cream — chilled

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• 50 g shelled pistachios — roughly crushed

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan).

2. 2

   Toss the torn bread chunks with the melted butter until evenly coated, then spread in a single layer on a baking tray.

3. 3

   Bake for 12– 15 minutes, turning once, until the bread is golden and crisp. Remove and let cool slightly.

4. 4

   Meanwhile, combine the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves completely.

5. 5

   Bring to a gentle boil and simmer for 8 minutes until the syrup thickens slightly. Remove from heat and stir in the lemon juice and orange blossom water. Set aside to cool for 10 minutes.

6. 6

   Arrange the toasted bread in an even layer in a 20 cm square baking dish or similar serving dish.

7. 7

   Pour the warm syrup evenly over the bread, pressing down gently so the bread absorbs the liquid. Let it soak for 15– 20 minutes.

8. 8

   Spread the clotted cream smoothly over the soaked bread layer.

9. 9

   Scatter the crushed pistachios generously over the cream. Chill in the refrigerator for at least 1 hour before serving.

10. 10

    Cut into squares and serve cold as a rich, indulgent dessert.