Shahi Toast (Cardamom Bread Pudding)

• servings: Serves 4 to 6

Ingredients

• 2 cups heavy cream

• 6 tablespoons granulated sugar

• Seeds from 4 green cardamom pods, crushed into a powder, or 1 teaspoon ground cardamom (freshly ground is best)

• 2 tablespoons vegetable oil

• Slices of milk bread, crusts removed, each slice cut into 4 squares—enough to cover your pan

• 2 tablespoons roughly chopped pistachios, for garnish

Note: sometimes I double the layer of bread for extra goodness

Directions

• Coat the bottom of a medium pot or small Dutch oven with 2 tablespoons water (this will prevent the cream from sticking when you heat it), then add the cream. Cook over medium heat, stirring continuously, until the cream is warmed through, 4 to 6 minutes. Turn off the heat and stir in the sugar and cardamom, making sure the sugar has dissolved completely. Set aside.

• In a large skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, reduce the heat to medium-low, add the bread, and cook until the undersides are golden brown, 4 to 6 minutes. Flip and cook until the other sides have also turned golden brown, 4 to 6 minutes more.

• In a 9-inch square baking dish, arrange the pieces of bread in a single layer. Give the cardamom cream a stir to fully incorporate the sugar and cardamom, then pour the cream over the bread, making sure each piece of bread is fully soaked with cream.

• Cover the dish with plastic wrap and refrigerate overnight or for up to 12 hours. Just before serving, garnish with the pistachios.

Notes

1.5x the amount of cardamom