Shahi Tukray (Indian Bread Pudding) by Tooba1980

A rich and creamy Indian dessert. Garnish with sliced almonds or pistachios. Serve warm, at room temperature, or put in the fridge overnight.

Shahi Tukray (Indian Bread Pudding) Ingredients

Prep15m

Cook1h31m

Ready In1h46m

Servings8 servings

Combine half-and-half, sugar, and condensed milk in a large pot over medium-low heat. Bring to a gentle boil; simmer until reduced by half, about 55 minutes.
Dissolve 2 slices of bread in the half-and-half mixture; blend mixture with an immersion blender until thickened.
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a deep-fryer or large saucepan. Fry remaining bread slices in batches until golden brown, about 1 minute per side. Drain on paper towels.
Slice bread diagonally; layer slices in a 9x12-inch baking dish. Pour in enough of the half-and-half mixture to evenly soak the slices.
Bake in the preheated oven until bubbly, about 20 minutes. Flip bread slices and continue baking, about 5 minutes.