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Recipes from Everyday Cooking Shahi Tukra-Pakistani Bread Pudding 6 slices of white bread, cut in half1 8 oz can evaporated milk 2 green cardamoms, seeds only 1/2 cup chopped almonds 2 cups sugar 2 cups water 1 cup cooking oil Heat 2 tablespoons of cooking oil in a frying pan and fry the bread slices, four at a time. Keep adding a little bit of oil as the bread absorbs the oil very quickly. Heat sugar and water, card in a separate saucepan on medium heat to make the sugar syrup. Add cardamom seeds. Once the sugar is dissolved add the evaporated milk to the sugar syrup. Leave the sugar syrup on medium heat for another ten minutes to thicken, but just make sure that the syrup doesn’t get too thick because then the bread would not be able to absorb it. Add fried bread slices to the syrup while the bread is still warm, remove the saucepan from the heat and let it sit for a few minutes. Gently remove the bread pieces from the saucepan into an open deep dish and pour the remaining syrup on top of the bread. Garnish it with almonds. Serve warm or cold.
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