No. 12East Coast · Breakfast

Blueberry Tea Biscuit Breakfast Pudding

Name: Blueberry Tea Biscuit Breakfast Pudding
Yield: 6–8
Cuisine: East Coast
Ingredients: 6 tea biscuits, thawed and torn into chunks; 2 cups blueberries (fresh or frozen); 5 eggs; 2 cups cream, or a cream/milk combination; ⅓ cup maple syrup (or sugar); 1 tsp vanilla; Zest of 1–2 lemons; Pinch of salt; Optional: cinnamon, nutmeg, or a handful of chopped toasted almonds

This was born of guilt and freezer real estate. Tea biscuits went stale at Christmas, I froze them, swore I'd use them, and forgot about them for six months. Then, digging for ice at the cottage, I found them next to half a bag of equally forgotten blueberries. I threw it all together with eggs and cream and it was a total smash, which is annoying, because now I can't pretend my freezer habits are a problem.

Vegetarian Jump to recipe

Golden blueberry tea biscuit pudding in a round dish, knife resting on top, blueberries scattered across the puffed top — Shot on my phone.No. 12

Serves: 6–8
Total: 70 min
Hands-on: 15 min
Season: Summer

Method

Butter an 8x8 baking dish. Or, if you're stuck without one like I was at the cottage, use whatever pan feels right. I used an 8" springform and lived to tell the tale.
Scatter the biscuit pieces and blueberries throughout the dish.
Whisk together the eggs, cream, maple syrup, vanilla, lemon zest, and salt.
Pour the custard over the biscuits and gently press them down so everything soaks.
Let it sit 20–30 minutes, or overnight in the fridge if you're thinking ahead (rare, for me).
Bake at 350°F (175°C) for 40–50 minutes, until puffed and just set in the middle.

From my kitchen

To make it feel more luscious, dollop little spoonfuls of cream cheese or ricotta throughout before baking.
Be generous with the lemon zest. It keeps all that cream and sweetness from going one-note.
Finish with warm maple syrup and a handful of fresh berries.
For serving, a quick whipped ricotta (ricotta + maple syrup + lemon zest) or plain whipped cream (cream + sugar) takes it over the top.
No tea biscuits? Any soft, slightly sweet biscuit or scone works. Stale is a feature here, not a bug: dry bread drinks up the custard better.

To drink

A pot of strong coffee and zero plans. It reheats beautifully, so tomorrow's breakfast is already sorted.

Richly yours, H

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