Levantine Rose & Pistachio Bread Pudding

  • Bread – 6/7 slices
  • For Sugar Syrup: 1 cup Water, 1 cup sugar, 1 tsp Lemon Juice, 1 tsp Rose Water, 1⁄4 tsp Orange Zest 
  • For Custard: 1/2 cup Plantaway Oat Mylk, 5 tbsp Cornflour, 2 tsp Rose water, 90 gms Sugar 
  • For Garnish: 1 cup Crushed Pistachios, 1 tbsp Dry Rose Petals 

For Sugar Syrup : 

1. Heat a small saucepan and add sugar, water, and lemon juice. Once the sugar has
completely dissolved, add rose water and orange zest
2. Stir well and bring to a steady boil as 3. it comes to a boil, switch off the flame
and let it cool down

For Custard : 

1. Take half a cup of Plantaway Oat mylk and mix in cornflour. Whisk well to avoid lumps
In a heated saucepan, combine the
2. mylk, sugar, rose water, and cornflour on medium flame. Keep stirring to
avoid any lumps
3. The custard will start to thicken. Keep stirring to maintain a pouring consistency. Let the
custard cool for a few minutes

Assembly : 

Preheat the oven at 250 degree F 
Line two square shape serving dishes or double layer of bread as per choice 
Pour the sugar syrup over the bread and allow to soak. Pour the cooled custard over the soaked
bread by spreading it evenly.
Bake the custard in the pre-heated oven for 15 to 20 minutes or until custard is set, leaving the bread
edges golden brown 
Sprinkle crushed pistachios on top along with dried rose petals to garnish