6:00 Prep 0:15 Cook 12 Servings Capable cooks
Super Food Ideas
A traditional Egyptian Palace Bread. It may be simple to prepare, but it’s full of love
10 slices white bread, crusts removed, toasted
2 1/2 cups milk
1/3 cup caster sugar
600ml thickened cream
1/3 cup cornflour
2 teaspoons rosewater (see notes)
1 cup chopped pistachio kernels (see notes)
2/3 cup caster sugar
3 teaspoons lemon juice
3 teaspoons rosewater
Make Rosewater Syrup: Place sugar, juice and 2/3 cup water in a medium saucepan. Stir over low heat for 3 to 4 minutes or until sugar dissolves. Increase heat to high. Bring to a simmer. Remove from heat. Stir in rosewater. Cool for 10 minutes.
Place 1/2 the bread in a 5cm-deep, 17cm x 26cm (6-cup-capacity) baking dish, cutting to fit. Pour 1/2 of the syrup over the bread in the dish. Top with remaining bread, cutting to fit. Drizzle with remaining syrup.
Place milk, sugar, cream and cornflour in a medium saucepan over medium-high heat. Cook, stirring constantly, for 6 to 8 minutes or until mixture boils and thickens. Stir in rosewater. Pour over the bread in the dish. Sprinkle with pistachio. Set aside to cool for 20 minutes. Refrigerate overnight or until set. Serve.
You’ll need to start this recipe 1 day ahead.
You could use rosewater essence instead. Use 1 teaspoon of essence in the cream mixture and 2 teaspoons in the syrup.
Toasted almonds or hazelnuts would also work well in this recipe.
Author: Saniora Malak Image credit: Andrew Young Publication: Super Food Ideas