Emirati Cream-Soaked Sweet Bread

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Esh Asaraya, often called 'bread of the palaces,' is a beloved Emirati sweet bread dessert layered with a rich cream sauce, infused with cardamom and orange blossom water, and topped with toasted nuts and stretchy akkawi cheese. Each bite delivers soft, custardy bread that soaks up the fragrant syrup like a luxurious Middle Eastern bread pudding. Serve it warm for the ultimate comfort-dessert experience.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 13 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 28 gSugar
• 13 gProtein
• 420 mgSodium
• 285 mgPotassium
• 310 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 780 mcgVitamin A

Ingredients

For the bread base

• 8 slices soft white sandwich bread, crusts trimmed
• 2 tablespoons softened unsalted butter
• 1 cup shredded akkawi or mozzarella cheese
• 1/4 cup chopped pistachios
• 2 tablespoons chopped almonds

For the cream sauce

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup qishta or clotted cream
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 1/2 teaspoons ground cardamom
• 1 tablespoon orange blossom water
• 1 teaspoon rose water (optional)

For the syrup and garnish

• 1/3 cup simple syrup or honey
• 1 tablespoon lemon juice
• Extra chopped pistachios for topping
• Dried rose petals for garnish (optional)

Directions

1. Preheat the oven to 180°C (350°F) and lightly butter a 9×9-inch baking dish. Spread one side of each bread slice with softened butter.
2. Arrange 4 bread slices buttered-side down in the prepared dish. Sprinkle evenly with the shredded cheese, half of the pistachios, and half of the almonds, then top with the remaining bread slices, buttered-side up.
3. In a medium saucepan, whisk together the milk, heavy cream, qishta, sugar, cornstarch, and cardamom. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 6 to 8 minutes.
4. Remove the cream sauce from heat and stir in the orange blossom water and rose water if using. Let it cool for 2 minutes, then pour evenly over the layered bread, pressing gently so the bread absorbs the cream.
5. Drizzle the simple syrup mixed with lemon juice over the top and let the bread rest for 10 minutes so it can soak up the cream fully.
6. Sprinkle the remaining pistachios and almonds over the surface, then bake for 20 to 25 minutes until the top is lightly golden and the cream is set with a slight jiggle.
7. Rest the pudding for 10 minutes before slicing. Garnish with extra pistachios and dried rose petals, then serve warm in squares.
8. Spoon any remaining cream from the dish over each portion and serve immediately while warm and fragrant.

Cook’s Notes

• Use day-old bread if possible; it absorbs the cream without turning mushy and holds its layered structure better.
• Akkawi cheese gives the most authentic stretchy, salty-sweet contrast, but a mix of mozzarella and a pinch of salt works well as a substitute.
• Qishta (clotted cream) is the soul of this dessert, but you can replace it with mascarpone thinned with a little extra heavy cream.
• Press the bread gently after pouring the cream to eliminate air pockets so every layer soaks evenly.
• For a more decadent finish, lightly torch the top under the broiler for 2 minutes to caramelize the nuts before serving.

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