Eish-El-Sheraya – Sweet Toasted Bread with Cream

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Eish-El-Sheraya – Sweet Toasted Bread with Cream




A rich and aromatic Middle Eastern dessert featuring toasted bread soaked in fragrant sugar syrup, topped with silky ashta (cream), and garnished with pistachios and rose petals.

Ingredients

For the Bread Base:
  • 4–6 slices of bread (edges removed)
  • Ghee or butter (for toasting)
For the Ashta (Cream):
  • 2 cups milk
  • 4 tbsp cornstarch
  • 5–6 tbsp sugar
  • Pinch of salt
  • 125ml thick cream
For Flavoring:
  • 1 tbsp orange blossom water
  • ½ tbsp rose water
  • Few saffron strands (optional)
  • 1 tsp vanilla essence (optional)
For Sugar Syrup:
  • ½ cup sugar
  • ½ cup water
  • ½ tsp lime juice
  • ½ tsp orange blossom water
  • ½ tsp rose water
  • Few saffron strands (optional)
For Garnish:
  • Crushed pistachios
  • Dried rose petals

Instructions

  1. Toast the Bread:

    • Spread ghee or butter on both sides of the bread.
    • Toast until golden and crisp. Set aside.

  2. Prepare the Ashta (Cream):

    • In a saucepan, whisk together milk, cornstarch, sugar, and salt.
    • Cook over medium heat, stirring continuously, until the mixture thickens.
    • Once thick, cook for another minute, then remove from heat.
    • Stir in thick cream and flavorings (orange blossom water, rose water, saffron, and vanilla).
    • Let cool, then refrigerate.

  3. Make the Sugar Syrup:

    • In a saucepan, combine sugar, water, and lime juice. Bring to a boil.
    • Reduce heat and simmer for 5–10 minutes.
    • Remove from heat and stir in orange blossom water, rose water, and saffron.

  4. Assemble the Dessert:

    • Arrange toasted bread slices in a dish.
    • Pour sugar syrup over the bread to taste.
    • Spread a generous layer of ashta on top.
    • Garnish with crushed pistachios and rose petals.

  5. Chill & Serve:

    • Refrigerate for at least 30 minutes before serving.
    • Enjoy this delicate and fragrant dessert!

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