Blueberry and lemon curd bread pudding Recipe

Blueberry and lemon curd bread pudding

With bursts of refreshing blueberry and tangy lemon curd, what’s not to love about this creamy bread pudding? - by Better Homes and Gardens

Ingredients

• Melted unsalted butter, to grease

• 1 (about 400g) loaf crusty white bread or sourdough, sliced into 1cm-thick slices

• ¾ cup lemon curd

• 125g fresh blueberries

• 1½ cups milk

• 300ml thickened cream

• 1 cup icing sugar mixture

• 5 eggs, lightly beaten

• Vanilla-bean ice-cream, to serve

Grease the bowl of a 4.5L slow cooker with butter. Spread bread slices with lemon curd, then layer in slow-cooker bowl so they’re overlapping. Scatter over blueberries.
Put milk, cream, icing sugar and eggs in a large bowl, stirring well to combine. Pour mixture over bread and leave to stand for 5 minutes to allow liquid to soak into bread.
Cover and cook on high for 2 hours. Don’t lift the lid during cooking, as it will make your pudding runny and wet.
Remove bowl from slow cooker and stand for 5 minutes. Serve pudding with scoops of vanilla-bean ice-cream.