This no-bake recipe, an Indian dessert called shahi toast, requires only a handful of ingredients and very little hands-on time. It does need to sit in the fridge overnight to achieve its creamy texture, so plan accordingly. Watch Priya Krishna make shahi toast here.
Recipe adapted with permission from Indian-ish by Priya Krishna with Ritu Krishna (Houghton Mifflin Harcourt). Copyright © 2019.
Recipe information
Yield
4–6 servings
Ingredients
2
6
1
2
5
2
Need to make a substitution?
Preparation
Step 1
Coat bottom of a medium saucepan with 2 Tbsp. water (this will prevent the cream from sticking when you heat it). Add cream and cook over medium heat, stirring constantly, until warmed through, about 5 minutes. Remove from heat; add sugar and cardamom and stir until sugar is dissolved. Set aside.
Step 2
Heat oil in a large skillet over medium-high until shimmering. Reduce heat to medium-low and, working in batches if needed, cook bread until golden brown and crisp, about 5 minutes per side.
Step 3
Arrange bread in a 9x9" baking dish in a single layer. Give reserved cardamom cream a stir to reincorporate, then pour over bread, making sure each piece is fully saturated. Cover with plastic wrap and chill at least 8 hours and up to 2 days.
Step 4
Top bread pudding with pistachios just before serving.