For the rosewater: in a sauce pan, on high heat, add the sugar and the water and whisk until the sugar dissolves, stirring continuously.
When it starts to boil add the lemon juice and the rosewater, then reduce to low heat for 3 min.
Remove from heat and cool down.
Cut the edges of the bread slices and toast them in the oven for 5 min or until they are crispy and start to light brown.
Deseed the dates and put them together with the bread slices in the food processor and pulse it for 5 min to have rough chunks of the bread and dates.
Place the dates and bread mixture in a baking dish and pour the sugar syrup over them, to taste.
Place the milk, sugar and the corn flour in a medium saucepan over medium heat. Stir constantly for 6 min and then add the cream cheese and whisk well so you don’t get any lumps and let them boil or until they are thickened. Add the rosewater and the orange blossom water and stir well until all combined.
Pour the cream cheese sauce over the bread dates mixture and sprinkle the pistachio on top
Set aside and let it cool down then refrigerate overnight or until set.