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
150ml double cream
50g caster sugar, plus a little extra for sprinkling
25g butter, melted
- 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.
- Whisk the eggs, milk and cream with the sugar, and pour over the bread. Leave to soak for 20 mins.
- 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.