Remove bowl from slow cooker and stand for 5 minutes. Serve pudding with scoops of vanilla-bean ice-cream. Once you’ve mastered this recipe, try your hand at making an 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. Once you’ve mastered this recipe, try your hand at making an 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. Once you’ve mastered this recipe, try your hand at making an 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. Once you’ve mastered this recipe, try your hand at making an The classic bread pudding we all love but with a berry tangy twist. Made in a slow-cooker, this no-oven recipe is super simple to make and sensational served warm with a scoop of vanilla ice-cream. 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. Once you’ve mastered this recipe, try your hand at making an The classic bread pudding we all love but with a berry tangy twist. Made in a slow-cooker, this no-oven recipe is super simple to make and sensational served warm with a scoop of vanilla ice-cream. 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. Once you’ve mastered this recipe, try your hand at making an 
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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?
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