Come Dine With Me Australia

This is a famous Middle-eastern dessert, make for holidays and special occasions, litterally translates to Bread of a Royal Castle. Surprise your guests with something a bit different! Harry T from Come Dine With Me Australia shows us how...


  • 4 slices white toast bread, lightly toasted

  • 1/3 cup of white sugar

  • 2 cups full cream milk

  • 300g thickened cream

  • ½ cup cornflour

  • ½ SMALL cup (Arabic coffee cup) rose water

  • 40g pistachios, chopped

  • Syrup

  • 1 tall glass white sugar

  • 1 tall glass water


  • 1.

    Chop pistachios finely and leave aside

  • 2.

    Make syrup.

  • 3.

    While syrup is simmering toast bread lightly in toaster. Cut toast to size and cover bottom of dish.

  • 4.

    Pour sugar, milk and cream to saucepan. Put on high.

  • 5.

    Add corn flour to a separate bowl and add a small amount of additional milk. Stir milk and cornflour thoroughly until well mixed.

  • 6.

    Pour ‘cornflour mixture’ through a strainer into saucepan of milk mixture. Stir immediately and continue stirring well.

  • 7.

    Pour syrup over toast base covering completely

  • 8.

    Add rose water to milk mixture, continuously stirring thoroughly until mixture thickens to a custard-like texture.

  • 9.

    Pour mixture over toast base and spread evenly

  • 10.

    Leave for around 10 minutes then sprinkle chopped pistachios on top of dessert

  • 11.

    Allow dessert to cool for around 30 minutes before refrigerating dish either overnight or for at least 6 hours prior to serving.

  • Syrup:

  • 1.

    Add sugar and water to saucepan and boil for around 5 minutes

  • 2.

    Pour hot syrup over ‘toast base’ in dish covering completely.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 276kj
  • Fat Total 12g
  • Saturated Fat 6g
  • Protein 4g
  • Carbohydrate 37g
  • Sugar 25g
  • Sodium 78mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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