2 cups almond milk
1 tbsp. honey
25g cashew butter
8 slices (400g) gluten-free fruit loaf, toasted (see note)
1/4 cup mixed dried fruit (sulphur-free)
4 tbsp. mixed chopped nuts
Preheat oven to 160C.
Line an 8cm-deep, 19cm x 26cm (6-cup capacity) baking dish with baking paper.
In a bowl mix together the almond milk, eggs, honey, till it thickens slightly.
Spread one side of each slice of bread with nut spread and then slice in half diagonally. Arrange bread in rows in the base of dish. Sprinkle over dried fruit and nuts and pour over the almond milk mixture.
Bake for 30 to 35 minutes or until golden and set and let stand for 10 minutes before serving.