Take sugar n add in pan. Keep on low flame. Stir continuously. Take cashew nuts and almonds n chop them roughly. Take amul fresh cream n separate the thin cream from the thick one.

Sugar will start becoming caramelised soon. Cook on medium to low flame. When sugar caramelises, add a pinch of baking soda n stir continuously. Due to adding baking soda, the caramel will become light n fluffy.

After adding baking soda add butter to the caramel and mix well. Add some of the caramel on dry fruits, wait for some time. It will solidify n then crush it roughly.

Now add the thin cream in the remaining caramelised butter scotch mixture n cook on low flame. Now trim the edges of the bread n dip in the caramelised butter scotch mixture n arrange on the serving plate.

Arrange the breads covering all the space properly. If the caramel remains on pan after applying on every bread, spread it evenly on the breads. Take cream n whisk it well. It will become light n fluffy. Add vanilla essence n whisk again.

Now add some of the crushed butter scotch mixture to the cream n mix well. Spread the cream over the breads. Garnish with the remaining butter scotch as you like. Keep it in fridge for 4 to 5 hours. Serve chilled.