Pudding for breakfast? Yes indeed, with these cool ideas. Whether you call it a pudding, a pot or even a breakfast trifle, these make a great start to a hot day, and most of them can be made partly or entirely in advance.
'Arroz con leche’ is a popular children’s treat in Argentina and traditionally it might have been something waiting for you when you arrived home from school. But it makes a great breakfast too, as it can be served warm or chilled.
Credit: Rachel Tolosa Paz
One for coffee lovers! These make a great start to the day. You can make enough for two days at a time and enjoy a snack as well as breakfast. They're also a good make-ahead dessert.
Credit: The Healthy Food Guide
This is a lovely layered breakfast or snack, with granola, yoghurt and gorgeous stewed fruit. The stewed fruit and granola can both be made in advance, and the pots can be assembled ahead of serving, too.
Rosie rhubarb and strawberry breakfast pots. Credit: My Market Kitchen
Layers of creamy natural yoghurt, spiced apples and a fragrant maple and pecan sprinkle make for a delicious morning delight.
Apple and star anise breakfast pudding. Credit: Sarah Graham's Food Safari
In the Philippines, chocolate for breakfast isn’t a treat, but a typical start to the day, with traditional chocolate rice pudding, tsamporado, eaten by kids and adults alike. In this recipe, cocoa is used to flavour the rice while dark chocolate is sprinkled on top and drizzled with condensed milk for extra sweetness. It's often served warm, but cold chocolate pudding for breakfast is a fine treat, too.
Tsamporado is often enjoyed for breakfast. Credit: Ben Dearnley
This Finnish dish is traditionally made with lingonberries, but this version uses cranberries. The creamy texture and pretty pink colour put this porridge in pudding territory in our books, and it can be kept in the fridge for 2-3 days, making it a great make-ahead breakfast.
Whipped cranberry semolina porridge (vispipuuro) Credit: Sini Ellen
Start your day with this tropical twist on a classic dessert. A spiced banana and pineapple mixture is layered with passionfruit and lemon myrtle-flavoured yoghurt and a coconut-biscuit crumb crunch.
Credit: Outback Gourmet
In this recipe, you have the warmth of hazelnuts, the fragrance of honey, the tartness of rhubarb and the richness of yoghurt. Plus, the textures are magic together. The yoghurt is drained overnight to produce a rich, thick result; but if you’re in a hurry you could use Greek-style yoghurt instead. Serve as breakfast or dessert.
Baked rhubarb with drained yoghurt, hazelnuts and honey Credit: Feast magazine
This easy four-ingredient recipe works well as an anytime-of-day snack. A baked almond-coconut flake mix tops fresh mango and creamy yoghurt.
Credit: Danielle Abou Karam
This Turkish-inspired chia pudding is great for when you have guests but is equally easy to make for an everyday breakfast.
Credit: Benito Martin
With brioche on the bottom, and layers of rum-macerated pineapple, fresh passionfruit pulp, a coconut cream-mascarpone mixture and toasted coconut, these breakfast trifles can be part-made ahead and then assembled in minutes.
Credit: Tropical Gourmet
Chia pudding is endlessly variable. You can change up what you soak the chia seeds in, what you serve the mix with, and what goes on top. Here, a combination of coconut milk and almond milk, peanut butter, lime zest and cayenne is used for soaking, and the pudding is garnished with roasted peanuts and toasted coconut. Premade puds will easily keep in the fridge for several days.
Credit: Phoebe Lapine
This Middle Eastern milk pudding is traditionally a dessert, but it can be a lovely sweet, creamy breakfast too. Often made with cow's milk, this version uses coconut milk for the creamy pudding and tops it with raspberry jam and rosewater syrup, plus chopped pistachios, pomegranate, coconut and shaved halva.
Credit: Andrew Dorn
