Remove crusts from bread slices. Cut them into triangles or squares for easier layering inside the baking dish.

Melt butter in a skillet. Toast bread pieces until golden and crispy on both sides evenly.

Add sugar and water into a saucepan. Cook until golden caramel forms with rich sweet aroma.

Carefully add lemon juice, rose water and orange blossom water into the syrup mixture while stirring gently.

Place toasted bread inside the baking dish. Pour warm syrup evenly over all bread pieces carefully.

Whisk milk, cream, cornstarch, sugar and vanilla together inside a large saucepan until completely smooth.

Cook the cream mixture over medium heat. Stir continuously until thick, creamy, and smooth without lumps forming.

Spread the warm cream mixture evenly over the soaked bread layer using a spatula for smooth finish.

Place the dessert inside the refrigerator for at least four hours until fully chilled and set properly.

Top with pistachios, rose petals and honey drizzle before serving the dessert cold and creamy.