Shahi Toast (Cardamom Bread Pudding)



  1. Coat the bottom of a pot or Dutch oven with 2 tablespoons water, then add the cream.
  2. Cook over medium heat, stirring continuously, 4 to 6 minutes.
  3. Turn off the heat and stir in the sugar and cardamom, making sure the sugar has dissolved completely.
  4. Set aside.
  5. In a skillet over medium-high heat, warm the oil.
  6. Once the oil begins to shimmer, reduce the heat to medium-low, add the bread, and cook, 4 to 6 minutes.
  7. Flip and cook, 4 to 6 minutes more.
  8. In a 9-inch square baking dish, arrange the pieces of bread in a single layer.
  9. Give the cardamom cream a stir to fully incorporate the sugar and cardamom, then pour the cream over the bread.
  10. Cover the dish with plastic wrap and refrigerate overnight or for up to 12 hours.
  11. Just before serving, garnish with the pistachios.