Remove sides of bread and toast it slightly in a pan. Don’t let the colour change. Keep aside,
Beat the whip cream in cold evaporated milk till mixture is nice and fluffy. Add vanilla extract.
Add thick cream, powdered sugar and beat again till even and fluffy texture is attained.
Now ready the dish for setting the pudding.
Dip bread in sugar syrup and squeeze between your palms slightly.
Place one layer of bread in the dish.
Top is with the creamy mixture till evenly covered.
Pour a few lines of chocolate sauce on top, swirl it using a knife or fork and add plenty of pistachio flakes.
Create one more layer by repeating process.
Refrigerate for 12 hours till it is set.Serve cold.