Aish El Saraya - Ashta With Sweetened Bread

5 from 3 votes

Aish El Saraya is a creamy, no-bake Middle Eastern bread pudding. It's made with sweetened bread, homemade ashta, and crushed pistachios.

Servings: servings

Mix all of the syrup ingredients (except rosewater and orange blossom water) together in a small pot, bring to a boil, then let simmer until it has thickened, then mix in the orange blossom water and rosewater. Set it aside to cool.
If making homemade ashta cream, whisk together the milk, cream, flour, and cornstarch in a small pot NOT on heat. The flour and cornstarch need to be completely dissolved before the stove is turned on. Turn the heat on medium-high, whisking constantly until it starts to thicken and boil. Once the ashta thickens, whisk for 30 seconds more. Set the homemade ashta cream aside to cool.
Cut the crusts off of the bread and place them in a single layer in a 9" x 13" baking dish (or a similar size). Pour the sugar syrup on top of the bread and let them soak it in.
Spread the ashta cream in an even layer on top of the simple sugar soaked bread. Top with crushed pistachios and refrigerate for 3 to 4 hours to set.

It's best to use stale bread, as it soaks up the syrup better than fresh bread.
If the bread is sliced thin, you can add a second layer of bread to soak up the sugar syrup.
You don't have to use all of the sugar syrup, just make sure the toast slices completely soak.
Storage: Store this Aish Al Saraya in an airtight container in the fridge for up to 3 days. It doesn't freeze well. You can also just cover the serving dish with plastic wrap.