• file:4308_arabic-cream-slices.jpg

Doused in caramel syrup and smothered in thick custard, this simple yet luxurious bread dessert is quick to prepare and requires minimal cooking.






Skill level

Average: 3.3 (175 votes)


  • 8 pieces French toast (see Note)
  • 750 ml (3 cups) milk
  • 600 ml cream
  • 75 g caster sugar
  • ½ cup cornflour
  • ½ cup plain flour
  • 100 g ground pistachios


  • 440 g (2 cups) caster sugar
  • 1 tbsp lemon juice
  • 2 tbsp rosewater

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 2 hours

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

For the syrup, place the sugar and 375 ml (1½ cups) water in a saucepan and bring to the boil, stirring to dissolve the sugar. Add the lemon juice, reduce the heat to a gentle boil and cook for 15 minutes until light golden. Remove from the heat and stir in the rosewater.

Arrange the toast to cover the base of a 23 cm square or rectangular dish. Pour half the sugar syrup over the toast, reserving the remainder.

Place the milk, cream, sugar, cornflour and plain flour in a saucepan, and whisk until well combined. Place the saucepan over medium heat and cook, whisking continuously, for 8 minutes until thick with a yoghurt-like consistency. Pour the custard over the toast, bang on the bench a few times to settle the custard, and set aside to cool for 1 hour. Sprinkle with the ground pistachios and refrigerate for 2 hours.

Serve cold with extra syrup to the side.


• The French toast in this recipe is commercial, toasted bread slices sold in packets in most continental delis. To make your own French toast, remove the crusts from 8 slices of white bread and bake in an 180°C oven for 8–10 minutes until completely dry.


Photography by Alan Benson