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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.

VegetarianDessertPuddingSweetCashew

Estimated Nutrition

Per Serving Total
Calories 1090.3 kcals 2180.5 kcals
Carbohydrates 87.8 grams 175.6 grams
Fat 72.6 grams 145.2 grams
Protein 21.4 grams 42.8 grams
Cook Time
15 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
2
tsp
Caster Sugar
For sprinkling
85
g
Caster Sugar
For brittle
1
piece
Icing Sugar
For dusting
Dairy
200
ml
Double Cream
3
piece
Eggs
Free-range, beaten
1
piece
Butter
For greasing
GrainsCereals
2
slice
White Bread
NutsSeeds
0.5
tsp
Mixed Spice Powder
25
g
Cashew Nuts
Roughly chopped
85
g
Cashew Nuts
For brittle
Other
2
tbsp
Honey

Steps

  • Preheat the oven to 180°C.
  • Beat the cream, eggs, honey, and mixed spice together in a bowl.
  • Dip bread slices into the egg mixture and place one into each greased ramekin.
  • Pour the remaining egg mixture over the bread and sprinkle with caster sugar and 25g cashews.
  • Bake on a tray for 6-8 minutes until golden-brown and slightly risen.
  • Heat 85g sugar and 85g nuts in a pan until the sugar melts and turns golden-brown.
  • Pour the caramel onto a silicone sheet to cool and then break into shards.
  • Dust the warm puddings with icing sugar and garnish with the cashew brittle shards.