- 10 slices toast bread crust removed
- 2 cups or 400 g sugar
- 3 cups or 750 ml water
- 2 tea bags
- 1 small cinnamon stick
- 1 bay leaf
- For the filling:
- 1 tin Nestlé® Cream or 170 g
- 2 cups or 500 ml milk
- 40 g corn flour
- 1 tablespoon blossom water
Eish El-Saraya
INGREDIENTS
Eish El-Saraya with
Eish El-Saraya with 
- 10 slices toast bread crust removed
- 2 cups or 400 g sugar
- 3 cups or 750 ml water
- 2 tea bags
- 1 small cinnamon stick
- 1 bay leaf
- For the filling:
- 1 tin Nestlé® Cream or 170 g
- 2 cups or 500 ml milk
- 40 g corn flour
- 1 tablespoon blossom water
NUTRITIONAL INFORMATION
Eish El-Saraya with
Eish El-Saraya with
- Energy 306 (Kcal)
- Protein 4.4 (g)
- Carbohydrate 60 (g)
- Total Fat 6 (g)
HOW TO PREPARE
Eish El-Saraya with
Eish El-Saraya with
1
Place toast bread pulps slices in an oven tray and bake in a 200˚C preheated oven for 10-15 minutes until toasted and its color changes to golden.
2
Place sugar in a large saucepan and stir constantly over a medium heat until sugar changes to light caramel then add in water, tea bags, cinnamon stick and bay leaf. Bring to boil and simmer for 3 minutes. Strain and set aside.
3
Add the toasted bread slices into the prepared hot syrup and stir well until bread is mashed and absorbed all the syrup. Keep aside to cool to room temperature.
4
Meanwhile, add Nestlé® Cream, milk and corn flour to a large saucepan, bring to boil with constant stirring then simmer for 1-2 minutes or until sauce thickens. Remove from heat and stir with orange blossom water. Allow to cool at room temperature. (Cover with cling film to avoid the top drying up).
5
Spread the bread mixture evenly over a large platter.
6
Stir the cooled cream well until very smooth and spread it evenly over the bread mixture.
REVIEWS
Eish El-Saraya with
