Make fruity blueberry biscuits out of lifeless bread a similar way you would make French toast. These more beneficial breakfast treats use maple syrup rather than sugar, giving them a delightful brilliant outside layer. Sprinkle with hacked pistachios before serving
60 minutes, in addition to resting time
200g old white bread, diced
3 medium eggs
450ml semi-skimmed milk
150ml maple syrup, in addition to 1 tbsp to coat
1 tsp vanilla concentrate
½ tsp ground cinnamon
150g new blueberries
50g toasted pistachio nuts, generally hacked
Preheat the stove to 180°C/fan 160°C/gas mark 4. Line a 12-gap biscuit tin with biscuit cases.
Add the bread pieces to a huge bowl. Whisk together the milk, eggs, 150ml maple syrup, vanilla and cinnamon. Pour the milk blend over the bread lumps. Leave to sit for 20 minutes.
Tenderly crease the blueberries and pistachios into the bread blend. Do whatever it takes not to over-blend to prevent the blueberries from dying. Separation the bread blend into the cups of the biscuit tin. Heat for 40 minutes, until the tops are brilliant earthy colored and the fluid in the biscuits is set.
Eliminate from the broiler and leave to cool for 5 minutes before brushing every one with the rest of the maple syrup.