Rose and Orange Blossom Bread Pudding
This bread pudding recipe is inspired by Middle Eastern flavors, and uses both rose and orange blossom waters, and crunchy pistachios for optimal flavor.
- Unsalted butter for ramekins
- 5 to 6 cups stale* 1/2-inch bread cubes
- 2 eggs
- 2 cups milk
- 1/2 cup rose and orange blossom syrup (link below to recipe)
- 1 tablespoon rose water
- 1 tablespoon orange blossom water
- 1/2 cup shelled pistachio nuts
Place the oven rack in the center of the oven, and preheat to 350 degrees 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.
Servings 6.0 * calories 256 * Total Fat 7 g * Saturated Fat 3 g * Monounsaturated Fat 2 g * Polyunsaturated Fat 1 g * Trans Fat 0 g * Cholesterol 67 mg * Sodium 51 mg * Potassium 76 mg * Total Carbohydrate 18 g * Dietary Fiber 1 g * Sugars 17 g * Protein 6 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*