½cuprose and orange blossom syrup(link below to recipe)
1tablespoonorange blossom water
½cupshelled pistachio nuts
Place the oven rack in the center of the oven, and preheat to 350°F. Butter 6 (1 cup) ramekins, place them on a baking sheet, and arrange the stale bread cubes evenly between the ramekins.
Beat the eggs in a medium bowl with a whisk. Whisk in milk, rose and orange blossom syrup (recipe available in Atayef bil Ashta post), rose water, and orange blossom water. Pour the mixture evenly over the bread cubes in the baking dish, pressing down with the back of a spoon or your hands and making sure that all the bread gets submerged and starts soaking in the custard.
Soak for 20 to 30 minutes and then top with the pistachios. Bake until the filling is set and the top is crusted and puffed, about 35 to 40 minutes. Serve hot or warm.
*If your bread isn’t very stale, cut it into cubes and allow the bread cubes to dry out at room temperature all day or overnight. Alternatively, lightly toast them on a sheet pan in a 350 degree F oven until dry, about 10 to 15 minutes.