Aish El Saraya
If you’re looking for a comforting dessert that’s easy to make and incredibly delicious, then this Aish El Saraya recipe is for you.
Unlike layali lebnan or knafeh, this no-bake bread pudding is super simple.
It features toasted bread combined with rich caramel syrup and creamy custard, all topped with chopped pistachios. It’s a rich, tasty, no-bake Middle Eastern dessert and is authentic.
Aish El Saraya is a classic sweet Middle Eastern dessert that translates to “the king’s bread” or “palace bread.” It consists of creamy milk-soaked bread with a caramel-infused sauce – truly a royal treat.
And if you enjoy this, you’re going to love some of our other traditional Middle Eastern dessert recipes like Quick basbousa and Flavorful baklava. They are just as delicious, and trust me, you’re going to love them!
Why You’ll Love this Arab bread pudding recipe
- Easy to make: This aish el saraya recipe is quite simple and requires only basic cooking skills.
- Comfort food: There’s something about the combination of toasty bread, creamy custard, and caramel syrup that’s incredibly comforting.
- Unforgettable flavor: The combination of the rich caramel syrup, creamy custard, and toast bread is a flavor you won’t soon forget.
- Family favorite: This Ramadan dessert with bread and cream is a hit with families all over the Middle East.
Ingredients
More details about the ingredients and measurements are in the recipe card below!
- Toasted bread cubes: These will form the base of our dessert and add a beautiful texture to the dish.
- Sugar, water, and butter: These are the ingredients you’ll need to make your caramel syrup. Remember to be careful when caramelizing sugar. It can be very hot and cause serious burns.
- Milk, sugar, and cornstarch: This is the base of our custard. Make sure to mix your cornstarch with cold milk before heating to avoid lumps.
- Table cream (qishtah): I have used qishtah because it gives a delicious flavor, but you can use heavy cream instead.
🔪 How to make Aish El Saraya
Step 1
In a saucepan, combine the sugar and heat over medium-low heat. Allow the sugar to caramelize.
Step 2
Once the sugar has turned into caramel and there are no lumps, add the butter and stir until it is well combined. Be careful, as the caramel can sizzle quite a bit.
Step 3
Pour the water into the caramel and butter mixture, keeping the heat on medium.
Step 4
Pour the hot caramel sauce over the bread cubes, making sure to coat them evenly.
Step 5
Gently press down on the soaked toast to spread evenly on the bottom of your serving dish.
Step 6
In a saucepan, combine the milk, sugar, and cornstarch. Mix the ingredients well and then turn on the heat to medium. Once the cream has thickened, add the table cream and rose water or vanilla, if using.
Step 7
Pour the cream over the toast that you’ve previously layered in the serving dish.
Step 8
Cover the serving dish and place it in the fridge overnight or for at least 6 hours. Serve and enjoy your delicious aish el saraya.
PRO TIPS
- Remove the bread edges: Cut the edges of the toast, the edges turn chewy, and you won’t enjoy this dessert as much.
- Be mindful while caramelizing: On medium-low heat, allow the sugar to caramelize.
- Prevent toast cubes from getting chewy: Spread the toast cubes evenly in the serving dish and pour the hot caramel over them. Mix until the toast is soaked, then gently press down to spread it evenly. This will prevent the cubes from getting chewy.
- Flavor your cream: You can add the flavor you prefer, but with this dessert, rose water, vanilla, and orange go well.
- Allow the dessert to set: This Arab bread pudding has to be refrigerated to set. Cutting it before 6 hours won’t give you a clean slice when serving.
Variations
- Flavored: For a fun twist, try adding your favorite flavor to the cream mixture. You can add a little vanilla extract, rose water, or other extracts.
- Nuts: Add a generous amount of your favorite nuts to the cream mixture. Or switch the pistachio topping with your favorite nuts.
- Chocolate: Add some cocoa powder to the cream mixture and a sprinkle of chocolate chips on top.
🍽️ How to serve Lebanese bread pudding dessert
- Serve your Aish El Saraya with a sprinkle of crushed pistachios on top and a side of strong Turkish coffee.
- Pair your Aish El Saraya with a plate of mixed fruits.
- Serve aish el saraya with a side of delicious baklava.
- Serve with a cup of Indian chai.
💬 FREQUENTLY ASKED QUESTIONS
While the traditional recipe calls for white bread, you can certainly use any type of bread that you prefer.
To prevent the sugar from burning and becoming bitter, caramelize it on a medium low heat.
You can use a combination of milk and heavy cream instead. For every cup of table cream, use ¾ cup of milk and ¼ cup of heavy cream.
Storing
- Refrigerate: Once the aish el saraya is set, it can be stored in the refrigerator for up to 3 days.
- Freeze: Unfortunately, aish el saraya is not suitable for freezing.
Watch me make Aish El Saraya
⭐ PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Aish El Saraya
Ingredients
- 4 cups toasted bread cubes Edges removed
For the caramel syrup
- 1 cup sugar
- ¾ cup water
- 1 tablespoon unsalted butter
For the cream
- 3 tablespoon cornstarch
- 2 cups milk
- 5 tablespoon sugar
- 5 tablespoon table cream qishtah
- 1 teaspoon vanilla or rose water optional
For garnish
- Crushed pistachios
Instructions
To make the caramel syrup
- In a saucepan, add the sugar and one medium low heat allow it to caramelized. Increasing the heat may speed up the process but the sugar might burn and get bitter which will ruin the dessert.
- When the sugar turn into caramel and there are no lumps in it, add the butter and stir until combined. Careful, the caramel might sizzle.
- Pour the water on the caramel and butter, Keep the heat on medium. The caramel will harden but will start to melt gradually with the heat and continues stirring.
- Mixing the caramel syrup with the toast
- Spread the toast cubes evenly in a 9×9” or 8×8” serving dish. Pour the hot caramel over the toast and mix until the toast soaks it all.
- Gently press down the soaked toast to spread it evenly in the bottom of the serving dish.
Making the cream
- In a saucepan and without any heat, add the milk, sugar, and cornstarch. Mix the ingredients well and then turn on the heat on medium.
- Keep stirring to prevent the cream from burning and sticking to the bottom of the pan. When the cream is thick add the table cream and rose water or vanilla. Keep stirring until well combined.
- I didn’t add any flavoring to my cream I like to enjoy the flavor of the caramel with butter, but usually Aishe l Saraya has rose water.
- Pour the cream on the toast previously layered in the serving dish. Evenly spread the cream on the toast and sprinkle with crushed or sliced pistachios.
- Cover the serving dish and refrigerate overnight or for 6 hours. Cut Aishe El Saraya and serve cold. You can also pour some honey on top when serving.
Notes
- You can add the flavor your prefer, but with this dessert, rose water, vanilla, and orange go well.
- Cut the edges of the toast, the edges turn chewy and you won’t enjoy this dessert as much.
- Table cream, is also called ishta or gaimer and it is fond in most Middle Eastern stores.
- If you can’t get table cream where you live, instead of two cups milk, make it one cup milk and one cup heavy cream and add one extra tablespoon of cornstarch.
- The dessert has to be refrigerated to set. Cutting it before 6 hours won’t give you a clean slice when serving.