blueberry and lemon curd bread and butter puddings

  • 2¼ cups (560ml) single (pouring) cream
  • 3 eggs 
  • ⅓ cup (75g) caster (superfine) sugar 
  • 2 teaspoons vanilla extract 
  • 1½ cups (510g) store-bought lemon curd 
  • 250g brioche, thinly sliced (see tip) 
  • 250g blueberries 
  • 2 tablespoons white sugar
  1. Preheat oven to 180°C (350°F). Heat the cream in a medium saucepan over medium heat until it just comes to the boil. Remove from the heat and set aside. 
  2. Place the eggs, sugar and vanilla in a bowl and whisk to combine. Gradually add the cream, whisking until well combined. Set aside. 
  3. Spoon ¼ cup of the lemon curd into each of 6 x 1-cup-capacity (250ml) round baking dishes lined with non-stick baking paper. Divide the brioche between the dishes and pour over the cream mixture. Top with the blueberries and sprinkle with the white sugar. 
  4. Place the dishes on a baking tray and allow to stand for 5–10 minutes. Bake for 15–20 minutes or until golden and set. Allow to stand for 10 minutes. Makes 6.

tip: You can use any type of bread in this recipe, from simple soft white bread or fruit loaf to panettone or croissants. It’s often better if the bread is a day or two old.

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