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.