Egyptian Palace Bread Dessert
Dive into the exotic flavors of the Middle East with this Egyptian Palace Bread Dessert, a luxurious, easy-to-make treat bursting with tradition. Layers of golden, oven-toasted bread slices are soaked in a fragrant syrup infused with lemon and rose water, then crowned with a velvety vanilla custard. Chilled to perfection, this dessert is finished with a sprinkle of chopped pistachios for a delightful crunch and a touch of elegance. Perfect for special occasions or as a stunning dinner party finale, this dessert captures the essence of Middle Eastern cuisine in every silky, syrupy bite. With simple ingredients like white bread and pantry staples, this recipe transforms humble components into a show-stopping masterpiece sure to delight your taste buds.
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Recipe Information
Ingredients
- 8 slices White bread slices (crust removed)
- 1.5 cups Granulated sugar
- 1 cup Water
- 1 tablespoon Lemon juice
- 1 teaspoon Rose water or orange blossom water
- 2 cups Whole milk
- 3 tablespoons Cornstarch
- 0.33 cup Granulated sugar (for custard)
- 1 teaspoon Vanilla extract
- 2 tablespoons Chopped pistachios (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Lay the bread slices on the prepared baking sheet and toast them in the oven until golden brown, about 8-10 minutes. Let them cool slightly.
While the bread is toasting, prepare the syrup. In a small saucepan, combine 1.5 cups of granulated sugar and 1 cup of water. Heat over medium heat, stirring until the sugar dissolves.
Add 1 tablespoon of lemon juice to the syrup and let it simmer gently for 5 minutes. Remove from heat and stir in 1 teaspoon of rose water or orange blossom water. Set aside to cool.
Layer the toasted bread in the bottom of a deep dish, overlapping the edges slightly to cover the base. Pour the cooled syrup evenly over the bread, making sure it soaks completely.
Next, prepare the custard. In a medium saucepan, whisk together 2 cups of whole milk, 3 tablespoons of cornstarch, and 0.33 cup of granulated sugar. Heat the mixture over medium heat, stirring constantly until it thickens into a smooth custard (about 8-10 minutes).
Remove the custard from the heat and stir in 1 teaspoon of vanilla extract.
Pour the warm custard over the syrup-soaked bread, spreading it evenly with a spatula.
Let the dessert cool to room temperature, then refrigerate for at least 2 hours (or overnight) to set fully.
Before serving, garnish the top with 2 tablespoons of chopped pistachios for a nutty finish.
Cut into squares and serve chilled. Enjoy this rich and delightful Egyptian dessert!
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 67.1 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 135 mg | 10% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 176 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
