Aish el Saraya Lebanese Bread Pudding with Cream

Preheat your oven to 180°C. Arrange the stale bread slices on a baking sheet and toast them for 10-15 minutes, or until golden brown and very dry. Let them cool slightly, then break them into smaller pieces.

While the bread toasts, prepare the sugar syrup. In a medium saucepan, combine the granulated sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 10 minutes.

Remove the syrup from heat and stir in the rose water, orange blossom water, and lemon juice. Set aside to cool slightly.

Arrange the toasted bread pieces in a single layer at the bottom of a serving dish (about 23x33 cm or similar). Pour the warm sugar syrup evenly over the bread, ensuring all pieces are well-saturated. Let it sit for at least 15-20 minutes to absorb.

In a separate bowl, whip the heavy cream until soft peaks form. If desired, gently fold in the powdered sugar.

Spread the whipped cream evenly over the syrup-soaked bread layer.

Chill the Aish el Saraya in the refrigerator for at least 2-3 hours, or until well-set and cold.

Just before serving, sprinkle generously with ground pistachios.