Prep Time:
20 mins
Servings:
4
Chef notes
This was one of my mom's favorite desserts as a kid growing up in India. Think of shahi toast as the ultimate bread pudding. It is creamy, dreamy and infused with cardamom, which tastes citrusy, sweet and floral. This isn't my mom's shortcut version; this recipe originally appeared in my cookbook "Indian-ish," and I'm sharing it here with some upgrades (hint: butter). It is amazing how luxurious this tastes considering how easy it is to make — my favorite kind of dessert!
Technique tip: Use whole cardamom pods for this! It will give you a much better flavor.
Swap option: If you're vegan, you can use nondairy milk in lieu of the dairy milk.
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