Shahi Tukda (or Tukra) is the Indian equivalent of bread pudding that's been around since Mughal times. It's a rich and decadent dessert but my version is the slightly healthier and far quicker version with evaporated milk, little ghee and pan frying the bread instead of deep frying.
Slice off crusts from bread. Cut each slice diagonally into two triangles.
Combine evaporated milk, milk, sugar, cloves, cardamon and cinnamon in a pot. Simmer for 10-15 minutes until reduced by 1/3rd. Remove from heat and cool.
Pan fry sliced bread pieces in a mixture of ghee and oil. Fry 5-6 at a time, depending on how big your pan is. Fry till slices are golden brown.
Arrange fried bread slices on a flat dish. Pour reduced milk sauce (rabdi) over bread slices, coating them well. Garnish with almonds and/or pistachios. Serve warm.