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Blueberry Bread & Butter Pudding 

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Rather than cutting the bread into triangles, cut the lemon curd sandwiches into cubes and scattered into the dish with a generous sprinkling of blueberries.   


 8 slices of white bread  

4 tbsp lemon curd  

150g blueberries  

3 eggs  

150ml milk  

150ml double cream  

50g caster sugar, plus a little extra for sprinkling  

25g butter, melted  

  1. Preheat the oven to 180C/gas 4. Spread one-half of the bread slices with lemon curd then cover with the remaining slices. Trim off the crusts then cut each sandwich into 8 cubes. Add to a buttered shallow ovenproof dish that is approximately 1.2 l (2 pints) in size and scatter with the blueberries.  

  2. Whisk the eggs, milk and cream with the sugar, and pour over the bread. Leave to soak for 20 mins.  

  3. Drizzle with the melted butter and sprinkle with a little extra sugar. Bake for 30–35 mins until the bread is golden and the custard has just set. Scoop into bowls and serve warm with a drizzle of cream. 


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Foodlover Magazine

West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.