V0: described, not machine-verified
Eish El Saraya (Bread Pudding)
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Ingredients
- Toast (crusts removed)2/3 bag
- Sugar1.5 cups
- Water1.5 cups
- vanillaa little
- Cream or Chantilly creamfor garnish
- Crushed pistachios and nutsfor garnish
Allergens (inferred from ingredient names): milk, nuts
Nutrition per serving (modelled estimate, not measured): kcal 380, protein 6, fat 10, carbs 66, fiber 1, sugar 42
Original steps
- Caramelize 4 tablespoons of sugar in a pot over the heat without water, shaking the pot constantly until the sugar turns golden, being careful not to burn it.
- Add the remaining sugar and then add the water; cover the pot and leave it over low heat until it boils and the sugar is completely dissolved, then add the vanilla.
- Arrange the toast in a Pyrex dish or serving tray, placing two layers of toast on top of each other until the quantity is finished.
- Pour the hot syrup over the toast, pressing down with a spoon until it is completely absorbed, then leave it to cool.
- Garnish with either cream or whipped Chantilly cream, spreading it over the top until the toast is completely covered.
- Sprinkle with crushed pistachios or nuts.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking