Lebanese Bread Pudding
As I mentioned before, I lived in Nigeria as a child. As far as I can remember, all the moms, including mine, would make this dessert. So, credit goes out to them for teaching me this absolutely scrumptious delight!
For Bread Pudding :
- 10 slices of bread, roughly torn into pieces and crusts removed (Pain de mie)
- 3 glasses of milk
- 2 cups regular cornflakes, crushed
- 1 ½ cups mozzarella cheese, grated
For Sugar syrup:
- 2 cups sugar
- 1 cup water
- Squeeze of lemon juice
- A dash of orange blossom water (ma2 zaher)
- 18×12 cm baking dish
Grease the bottom of a baking dish with butter. Lay the torn pieces of bread in the dish. Cover the bread with 1 ½ cups of milk then top with half of the grated mozzarella cheese. Repeat the layers once again then top with the crushed cornflakes. Randomly place knobs of butter on the cornflakes and bake for 20 minutes on a low setting. When done, drizzle 2 tbsp of sugar syrup evenly on top of the whole dish and serve with remaining syrup on the side.
To make sugar syrup, dissolve sugar in the water in a saucepan on medium heat with a squeeze of lemon juice. Keep stirring until the syrup seems slightly thicker. Remove from heat. Add the dash of orange blossom water and keep aside to cool until serving time.