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Shahi Tukray (Indian Bread Pudding)


"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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1 h 46 m servings 707 cals
Original recipe yields 8 servings

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  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.


  • Cook's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 707 calories; 25.5 g fat; 110.5 g carbohydrates; 11.8 g protein; 61 mg cholesterol; 498 mg sodium. Full nutrition

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Super delicious, and super interesting to make. I loved warming and reducing the milk on the stove. I also used La Lechera brand condensed milk since I had that on hand. Since it's super sweet,...