Cashew Bread and Honey Pudding with Cashew Brittle

Indulgent bread pudding soaked in honey spiced cream, baked until golden, and topped with crunchy homemade cashew nut brittle.

Vegetarian Dessert Pudding Sweet Cashew

Estimated Nutrition

Calories

1090.3

kcal / serving

2180.5 kcal total

Carbs

87.8g

per serving

175.6 g total

Fat

72.6g

per serving

145.2 g total

Protein

21.4g

per serving

42.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

For sprinkling

Caster Sugar

For brittle

piece

Icing Sugar

For dusting

Dairy

200

Double Cream

piece

Egg

Free-range, beaten

piece

Butter

For greasing

GrainsCereals

slice

White Bread

NutsSeeds

0.5

tsp

Mixed Spice Powder

Cashew Nut

Roughly chopped

Other

tbsp

Honey

Method

Pour the caramel onto a silicone sheet to cool and then break into shards.

Heat 85g sugar and 85g nuts in a pan until the sugar melts and turns golden-brown.

Bake on a tray for 6-8 minutes until golden-brown and slightly risen.

Preheat the oven to 180°C.

Pour the remaining egg mixture over the bread and sprinkle with caster sugar and 25g cashews.

Dip bread slices into the egg mixture and place one into each greased ramekin.

Beat the cream, eggs, honey, and mixed spice together in a bowl.

Dust the warm puddings with icing sugar and garnish with the cashew brittle shards.