Braided Bread in Cream

  • Recipe
    : Braided Bread in Cream
  • Chef
    : Khadija Saad Bassaj
  • Serving
    : 5 persons
  • 1 loaf                             French sweet braided bread (or 6 pcs of Plain Croissants)
  • 1 pack 250 ml               KDD Thick Cream      
  • 1 pack 250 ml               KDD Liquid Cream     
  • ¼ cup                            KDD Unsalted Butter 
  • 1pinch of                       Cinnamon  
  • ¼ cup                            Raisins, seedless 
  • ¼ cup                            Walnuts, coarsely chopped   

Sugar syrup

  • 3 cups                            Sugar         
  • 1½ cups                         Water
  • 1 tbsp                            Orange blossom water
  • 1 tsp                               Lemon juice

Sugar syrup

  • In a saucepan, mix together the sugar, water and lemon juice. Then on medium heat, bring to boil and let it simmer for 5 minutes. Add the orange blossom water, then cool. 


  1. Remove the outer crust of the bread and use only the core. Cut the core into long slices. Melt the KDD Unsalted Butter and pour over the slices. Line them in a Pyrex baking dish brushed with butter and sprinkle some cinnamon on top.
  2. Mix KDD Liquid Cream with KDD Thick Cream and pour, spreading evenly over the bread slices.  Sprinkle the walnut and raisins on top.
  3. Place the dish in the oven on medium till the top colors. Lift and serve hot with sugar syrup.

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