Shahi Bread Pudding Bites

SERVES 6 - 8

1 quart half-and-half
2 vanilla beans, slit in halves
1 teaspoon ground cardamom
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
½ cup sugar
1 (14-ounces) can condensed milk
3 cups vegetable oil for deep-frying
18 slices thin white sandwich bread,
crusts removed, cut into triangles
½ cup pistachios, chopped

In a large saucepan, bring the half-and-half and the vanilla to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring and scraping the sides of the wok often, until the milk is reduced to half. About 25 to 35 minutes.

Mix in the cardamom, nutmeg, innamon, sugar and condensed milk, and remove from heat. Remove the vanilla beans.

Heat the oil in a large wok over medium-high heat to 300 º F, and fry the bread until golden, about 10 econds. Transfer to paper towels to drain.

In a large flat-bottomed serving dish, arrange in a layer. Spoon the thickened milk mixture over the fried piece. The bread with absorb all the sauce as it cools.

Serve chilled garnished with pistachios.