Mix the ground bread, butter, and orange blossom water well. Roll out 3/4 of the mixture with a rolling pin and press it into a greased round baking pan.

Dissolve the cornstarch in a little milk until smooth.

In a saucepan, combine the milk and sugar and mix well. Before it comes to a boil, add the dissolved cornstarch, stirring constantly. Just before removing from heat, add the clotted cream (or thick cream) and orange blossom water.

Pour the cream mixture over the bread crust, then cover with the remaining bread mixture.

Bake in a preheated oven at 350°F (180°C) for 40 minutes.

Remove from the oven and let cool. Invert the kunafa onto a serving plate, pour the simple syrup over it, and garnish with ground pistachios.