It’s so easy - no frying, no mess to clean up afterwards. Make it the night before and just bake it the next day.
- Grease a 20cm square baking dish. Arrange the bread cubes and blueberries in the dish. Sprinkle with the flaked almonds.
- Put the tea bags in the hot milk and allow to steep. Remove the teabags. In a large bowl, mix the eggs, milk / tea and honey. Pour over the bread cubes. Cover, and refrigerate overnight.
- Preheat the oven to 180 °C.
- Cover in foil, and bake 30 minutes. Uncover, and continue baking 5 to 10 minutes, until centre is firm and surface is lightly browned.
- Top with honey.