Quick and Easy Aish El Saraya with Cream

Arrange the white bread slices snugly in a single layer in a baking pan, without leaving large gaps between them.

. Use the oven's bake setting.

Remove the pan from the oven and flip the white bread slices so the untoasted side faces up.

. Use the oven's bake setting.

Pour the hot prepared syrup evenly over the toasted white bread, making sure every slice is thoroughly soaked.

Whisk the milk, sugar, and cornstarch together in a cold saucepan until the cornstarch has completely dissolved and no visible lumps remain.

Place the saucepan over medium heat and stir constantly until the mixture heats through and begins to thicken.

Add the cream to the hot mixture over medium heat and continue stirring until fully incorporated and smooth.

Continue cooking the cream mixture over medium heat, stirring constantly, until it comes to a boil and develops a smooth, creamy consistency.

Add the orange blossom water to the cream mixture and stir well to distribute it evenly. Remove the saucepan from the heat as soon as the mixture comes to a boil to prevent overcooking.

Pour the cream mixture directly over the syrup-soaked bread, then spread it gently to cover the bread and level the surface.

Let the dessert cool completely at room temperature before placing it in the refrigerator. Refrigerate until the cream layer is set and the dessert is firm enough to cut neatly.

Once the layers are fully set, cut the chilled Aish El Saraya into equal portions. Garnish the top evenly with pistachios, then serve cold.