1 Tbsp Melted unsalted butter, to grease
1 (about 400 g) loaf crusty white bread or sourdough, sliced into 1-cm thick slices
¾ cup lemon curd
125 g fresh blueberries
1½ cups milk
300 ml thickened cream
1 cup icing sugar mixture
5 eggs, lightly beaten
1 tub vanilla 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.