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Breakfast Trifle

By Nadiya Hussain
Breakfast trifle with fruit yogurt and brioche.
Photo by Chris Terry

Trifle is not just a dessert—it can be eaten for breakfast, too. This has as many layers, and is as pleasing to the eye, as a traditional trifle, but it’s made with yogurt, chia seeds, frozen berries, brioche, and granola (store-bought or homemade). A straight-sided trifle bowl is a great way to display the layers of this breakfast trifle, but if you don't have one, any large bowl will do.

This recipe was excerpted from 'Time to Eat' by Nadiya Hussain. Buy the full book on Amazon.

What you’ll need

Recipe information

  • Yield

    Serves 6

Ingredients

For the yogurt layer

1¾ cups Greek yogurt
½ cups chia seeds
5 Tbsp. honey
1 tsp. ground cinnamon

For the fruit layer

1¾ cups frozen summer fruits
3 Tbsp. confectioners’ sugar
Finely grated zest of 1 orange (the rest of the orange can be sliced and frozen to use in hot and cold drinks)

For the bread/cake layer

6 oz. brioche (about 6 slices)
1½ cups of your favorite granola

For the top

Whipped cream, from a can

Preparation

  1. Step 1

    Start by making the chia seed yogurt, so that it can begin to thicken. Put the yogurt into a bowl and stir in the chia seeds, honey, and cinnamon. Set aside.

    Step 2

    Place the frozen fruit in a bowl. Add the confectioners’ sugar and orange zest and let the fruit defrost. Drain off the excess juice into a bowl for later. Place the defrosted fruit in the base of your trifle dish.

    Step 3

    Rip the sliced brioche into pieces and mix with the granola. Spread in a layer on top of the fruit and drizzle some of the reserved fruit juice over this layer.

    Step 4

    Now spoon on the chia yogurt and allow the trifle to chill in the fridge for 30 minutes. Before serving, squirt on some whipped cream straight from the can.

Time to Eat cookbook cover with photo of Nadiya Hussain
Reprinted from Time to Eat: Delicious Meals for Busy Lives. Copyright © 2019 by Nadiya Hussain. Photographs copyright © 2019 by Chris Terry. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House. Buy the full book from Amazon or Penguin Random House.
TagsBreakfastCookbooksYogurtDairyFruit

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