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+ servings

Aish El Saraya

This bread pudding is unlike any other you've had! A sweet and crumbly base, topped with a luscious clotted cream flavored with rose water, and topped with pistachios.
Course Dessert
Cuisine middle eastern
Keyword Aish El Saraya, Bread Pudding
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 12 Pieces


For the Clotted Cream (Ashta):

  • 1 L half & half 32 oz (if you can't find half & half, use whole milk)
  • 473 mL whipping cream 16 oz
  • ¼ cup granulated sugar
  • ¾ cup corn starch
  • 1 tbsp rose water or orange blossom water, or skip this

For the Simple Syrup:

  • 4 cups granulated sugar
  • 2 cups water
  • Squeeze of lemon

For the Bread:

  • 16 pieces white bread


  • Pistachios or any other nuts
  • Rose buds optional


  • Start by preheating the oven to 400F
  • Place the white bread on a baking sheet and toast in the oven until golden, about 20-25 minutes. Once toasted, break into pieces and process in a food processor until you form breadcrumbs
  • Add the sugar, water, and lemon for the simple syrup to a pot and mix well. Place on the stove on medium heat and bring to a simmer for 10 minutes. Remove and let it cool
  • Mix the half & half, whipping cream, sugar and cornstarch for the Ashta in a pot. Using a whisk, mix very well until the cornstarch has dissolved
  • Once combined together, place the pot on the stove on medium high heat and continuously whisk for about 10 minutes until thickened. Don't stop mixing as the cream may burn at the bottom of the pot
  • Allow the Ashta to cool and add 1 tbsp of rose water and mix well
  • Mix the breadcrumbs with 2 cups of the simple syrup (there will be more syrup left over - store at room temperature) very well until combined
  • In a 9x13 baking pan (I used two 9x6 pans), spread the bread mixture and at the bottom and pack it down using the bottom of a cup
  • Next, spread the Ashta (clotted cream) on top and smooth out using a spatula
  • Garnish with pistachios (or any other nuts if you don't have pistachios)
  • Cover with plastic wrap and place in the fridge for at least 3 hours or overnight
  • Serve with the additional simply syrup on the side - everyone can add their own syrup on top per preference


  • There is simple syrup mixed in with the bread, so the dessert has a mild sweetness. Serve the extra simple syrup on the side for everyone to add on top of their piece per preference
  • The pudding should be stored in the fridge and will last for 2-3 days
  • The simple syrup can be stored at room temperature in a glass container or jar