Cashew Bread Pudding


Cashew Bread Pudding is an indulgent and delightful dessert that combines the comforting texture of bread with the rich flavor of cashews. This is a popular recipe available since centuries and can be found in cuisines around the world. To create a Cashew Bread Pudding, several techniques and key ingredients are required. The foundation lies in the choice of bread. While traditional ones require stale bread, you can also use fresh bread slices for a smoother and more richer texture. Bread is cut unto small pieces by removing the corners, before using in the pudding mixture. Cashews play a great role in the recipe, imparting a nutty and creamy texture to the pudding. Raw cashews should be soaked in some milk before blending to enhance and soften the texture. Soaking helps blending easier. A custard base is essential for success for any bread pudding. Here the custard base is prepared by boiling milk with sugar, china grass and condensed milk.

Now we entering the final stage of preparation of Cashew Bread Pudding. The boiled milk mixture is poured on the soaked bread slices. The Cashew Bread Pudding is refrigerated for a few hours before serving. Garnish with horlicks or anything of your choice. Garnishing adds to the overall flavor of the pudding. Cashew Bread Pudding tastes best when refrigerated. You can also serve the pudding accompanied with a dollop of ice cream on top. This is a versatile dessert that can be customized to suit your preferences. It is sure to create a satisfying and more memorable treat for any occasion. If you are looking for a comforting treat to celebrate your weekday then this is the best option. Do try the dish at home and do send me feedback of the wholesome and healthy Cashew Bread Pudding. You can discover a well detailed recipe here.

Cashew Bread Pudding

Prep Time 10 minutes
Cook Time 10 minutes
Course Pudding
Cuisine Indian


  • 500 ml Milk
  • 7 g China grass Soak in water for 15 minutes
  • 1/4 Cup Condensed milk
  • 3/4 Cup Sugar
  • 1 Cup Cashew nuts Soaked in milk
  • 4 Slices Bread


  • Boil milk by adding sugar.
  • Grind the soaked cashew nut in to a smooth paste.
  • Add it into the boiling milk.
  • Melt the China grass in low to medium flame and pour it into the boiling milk. Mix well and turn off the flame.
  • Remove the edges of the bread and cut into small pieces.
  • Take 1 cup boiled milk in a bowl and mix condensed milk in it. Dip the bread slices in that milk.
  • Layer it on a pudding tray. Pour the prepared pudding mix on top of it and refrigerate for 4-5 hours.
  • Garnish with some horlicks or anything of your choice and serve chilled.


You can visit this link Toffee Pudding. You can also visit this link Sweet Bread Pudding
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