As the Autumn rolls in, and particularly as the kids head back to school, I start thinking more about what I put in their tummies in the mornings. I remember being at school myself, and my mum having to coax me to eat breakfast at all. Those extra minutes in bed are seriously crucial, aren’t they?

But with the colder mornings drawing in, and mindful of sending my three out to school with something warm and filling (it makes me feel a little less anxious if the lunch boxes come home untouched!) I devised this little recipe. It’s sort of a French toast / creamy porridge hybrid, and anything with ‘pudding’ in the name is a winner in our household! It can also be made in advance, stored in the fridge and warmed up when required. Always a bonus when it’s a mad rush on those school mornings!

I’m working with Brennans over the next few weeks to bring you a series of easy to follow recipes using their Be Good Wholemeal bread. We mostly choose wholemeal options on a daily basis, and I particularly love that Brennans Be Good is lower in calories whilst not compromising at all on taste. Bar a little bit of cream (which you could easily substitute for more milk) this recipe is full of all the good stuff, ensuring the kids are filled up until lunchtime. It’s easy peasy too!