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  1. Home
  2. Food

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
  • 03 Jun 2016
Blueberry and lemon curd bread pudding Andre Martin
Prep: 25 Minutes - Cook: 120 Minutes - Serves 6

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

Method

  1. 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.

  2. 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.

  3. Cover and cook on high for 2 hours. Don’t lift the lid during cooking, as it will make your pudding runny and wet.

  4. Remove bowl from slow cooker and stand for 5 minutes. Serve pudding with scoops of vanilla-bean ice-cream.

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