Shahi Tukray (Indian Bread Pudding) recipe

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Ingredients

1 quart half-and-half
2 cups white sugar
1 (14 ounce) can sweetened condensed milk
1 loaf sliced bread, crusts removed, divided
oil for frying

Nutrition Info

706.7 calories
carbohydrate: 110.5 g
cholesterol: 61.1 mg
fat: 25.5 g
fiber: 1.4 g
protein: 11.8 g
saturatedFat: 12.4 g
servingSize: -
sodium: 498 mg
sugar: 79.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Dissolve 2 slices of bread in the half-and-half mixture, blend mixture with an immersion blender until thickened.

  3. Preheat oven to 400 degrees F (200 degrees C).

  4. 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.

  5. 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.

  6. Bake in the preheated oven until bubbly, about 20 minutes. Flip bread slices and continue baking, about 5 minutes.

Recipe Yield

8 servings

Recipe Note

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

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