Ingredients

The following ingredients have 4 Servings
  • 2¼ cups (18floz/507ml) heavy cream
  • 3 large eggs
  • ⅓ cup (2 ½oz/71g granulated sugar
  • 2 teaspoons vanilla extract
  • 12 slices (8oz/225g) white bread ((sliced and cubed))
  • 1 ¼ cups (12 ½oz/354g) lemon curd ((homemade or store-bought))
  • 1 ⅓ cups (6oz/170g) blueberries ((fresh or frozen))

Instruction

  • Preheat oven to 350°F (180°C) and butter 6 large ramekins. Set aside.
  • Heat the cream in a medium saucepan over medium heat until it just comes to a simmer. Remove from the heat and set aside to cool slightly.
  • Place the eggs, sugar, and vanilla in a bowl and whisk to combine. Gradually add the hot cream, whisking as you go.
  • Add the cubed bread into the warm custard and press down.
  • Carefully swirl in the lemon curd and blueberries and set aside on the counter a minimum of 60 minutes allowing the bread to soak up the custard.
  • Divide the pudding between the dishes. Top with a few more blueberries.
  • Bake for roughly 44-55 minutes or until golden and a slight wobble in the middle.
  • Serve warm with vanilla ice cream. Store covered in the fridge for up to 3 days. Store leftovers in the fridge for up to 3 days.