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Title: Shahi Tukray (Royal Bread Pudding)
Categories: Dessert, Indian, Pakistani, Puddings
Yield: 8 Servings

4 sl White bread; edges removed
- each slice cut in
- 4 triangles
1 c Oil
3 c Whole milk
1 pn Saffron threads;
-ground
6 Cardamom pods; seeds only;
- toasted & ground
3 Eggs; beaten
1/2 c Sugar; or to taste
1 tb Pistachios; crushed

Preparation time: 30 minutes
Cooking time: 25 minutes

This shahi tukray recipe is a modern adaptation of a classic, fragrant
South Asian bread pudding popular during Ramadan for Iftar.

Pre-heat oven to 350?F. Butter a square baking dish.

Heat oil in a non-stick frying pan. Fry bread in batches, about 1 to 2
minutes each side until golden brown. Add extra oil as needed. Remove
from heat.

Arrange bread in layers in buttered baking dish.

Place milk in saucepan and bring to boil. Lower heat. Add ground
saffron and cardamom, and let it simmer for 10 minutes. Occasionally
stir and remove any milk residue with a wooden spoon. Remove from
heat.

While the milk simmers on low heat, beat eggs and sugar with a whisk
in a large bowl until well-mixed.

Pour milk into the egg and sugar mixture, and beat again until
well-mixed.

Pour custard over bread, and bake uncovered for 25 minutes.

Top with crushed pistachios.

Recipe by Maryam Jillani

Recipe FROM: <https://www.pakistaneats.com/recipes/
modern-shahi-tukray-bread-pudding/>

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