First, process the bread in a food processor until finely ground.

Melt the butter in a saucepan until fully liquid.

Pour the melted butter over the ground bread and mix with a spoon until well combined, but do not press it down.

Spread half of the bread mixture into a greased baking pan and press it down gently with your hand.

Prepare the filling: In a saucepan, dissolve the powdered milk, cornstarch, and sugar in the cold water. Cook over medium heat, stirring constantly, until it boils and thickens.

Once thickened, remove from heat. Add the cream and stir until smooth and fully combined.

Pour the filling over the bread layer in the pan, keeping it away from the edges so you can cover it with the remaining bread mixture.

Add the remaining bread mixture on top as the final layer, making sure to seal the edges with bread so you can invert the pan after baking.

Bake in a preheated oven at 350°F (180°C), using the lower rack.

When the edges turn golden, briefly broil the top to brown it slightly.

After baking, invert the kunafa onto a cake keeper or plate and drizzle with simple syrup.

Garnish with chopped pistachios.

For the simple syrup: Combine 2 cups sugar and 1 cup water in a saucepan. Bring to a boil and simmer for 10 minutes.