firstly, trim the sides of the bread and cut into pieces.

in mixi, using pulse mode powder into breadcrumbs. keep aside.

in a large kadai take 1 litre of milk and ¼ tsp saffron.

stir and get the milk to a boil.

once the milk comes to a boil add ½ cup sugar and 4 anjeer.

stir and boil making sure the sugar dissolves completely.

further, add prepared breadcrumbs and mix well.

continue to boil until the milk thickens. bread helps to thicken the milk and give a grainy texture like in malai kulfi.

now add 2 tbsp almonds, 2 tbsp pistachios and ¼ tsp cardamom powder.

mix well, pour the kulfi mixture into kulfi moulds. if you do not have moulds, you can pour until matka or glass cups.

cover and freeze for 8 hours or until sets completely.

after 8 hours, the kulfi has set completely and is ready to serve.

finally, garnish the bread kulfi with a few chopped almonds and enjoy.