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 caloriescarbohydrate: 110.5 gcholesterol: 61.1 mgfat: 25.5 gfiber: 1.4 gprotein: 11.8 gsaturatedFat: 12.4 gservingSize: -sodium: 498 mgsugar: 79.2 gtransFat: : -unsaturatedFat: : -
Directions Shahi Tukray (Indian Bread Pudding)
Directions
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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.