Kunafa Saraya Bread Pudding

Remove the frozen kunafa packet from the freezer and let it thaw on the counter until soft.

Prepare individual serving plates.

In a wide pan, place sugar and lemon juice. Set on medium heat and cook until the sugar caramelizes to golden brown. Carefully add rose water and water, stirring continuously with a wooden spoon until it boils again.

For the qishta: In a medium pot, combine milk, sugar, and starch. Stir with a whisk to dissolve the starch. Place on medium heat and stir with a wooden spoon until a smooth pudding forms. Add qaymar and stir until fully incorporated.

Using a serrated knife, trim the edges of the toast slices.

In a wide pan, add ghee and heat on medium heat. Add the kunafa strands and stir with a plastic spoon until toasted and crumbled. Allow it to cool completely.

For serving: Take a slice of bread, dip it in the caramel to absorb a generous amount, then place it on the serving plate. Spread some qishta over the bread. Spread some toasted kunafa over the qishta and sprinkle with fried nuts.