In a mixing bowl, whisk together the egg yolks, double cream, one tablespoon of icing sugar and the vanilla essence.
Dip the slices of bread into the egg mixture and allow to soak. Melt the butter in a frying pan and fry the egg-soaked bread until golden-brown on both sides, about 3-5 minutes.
Meanwhile, heat a small frying pan and fry the nuts until they begin to colour. Add the honey and warm through, then stir in one of the segmented oranges. Remove from the heat.
Lay the segments of the remaining orange on a baking sheet and dredge with the remaining tablespoon of icing sugar. Using a mini-blowtorch, glaze the surface until the sugar caramelises.
Serve the pain perdu with the honey cashew mix poured over the top, followed by the glazed orange segments, a dollop of Greek-style yoghurt and a mint sprig.
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