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The baby in our house keeps hunting for sweets in every nook and corner of the house 😊😊

So mama has to be prepared for it 😊😊😊
Today's desert is called as Aish el Saraya the Lebanese bread pudding ..I some how made some changes to the original recipe I had seen .I do not add the rose syrup as my hubby n baby both do not like strong essence and also I add a little bit of custard powder whereas the original has only cornflour :-)
Here it goes ....

Lebanese bread pudding.. Aish el saraya..


the sugar syrup
Ingredients

Sugar – 1/2cup

Water – 1 cup

Lemon juice – 2 tsp
Method
Combine together sugar and water and bring to boil. Reduce flame, add lemon juice and heat it for another 5 minutes. .


Ingredients

Bread rusk – 20 – 24 (enough to make 2 layers in a pudding dish)

Milk – 500 ml

Corn flour – 4 tbsp

Condensed milk – 300 ml

Fresh cream – 200 ml

Sugar – ¼ cup (more or less according to taste)

Custard powder :4 tsp (I used vanilla )
Method
In a dessert dish, make a layer of bread rusk and pour half of the sugar syrup all over. Make another layer of bread rusk and pour the remaining sugar syrup over it.

Combine together milk and corn flour and custard powder; without forming lumps, in a heavy bottom pan. Add condensed milk, fresh cream and sugar * u can omit adding sugar If u don't like it too sweet )

Boil this mixture over medium flame stirring continuously. Reduce the flame and cook till thick. . Cook for another 2 – 3 minutes and remove from flame.

Pour this custard mixture evenly over the bread rusk layer. Sprinkle chopped pistachios /nuts /chocochips and let it set it in the refrigerator for about 4 – 5 hours.. Serve 😊😊