Blueberry bread-and-butter pudding recipe
A light and airy blueberry bread and butter pudding recipe made with brioche, lemon curd and a velvety custard - this is fit for summer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Oven
- Kitchen scale
- Chef's knife
- Cutting board
- Offset spatula
- Baking dish
- Roasting pan
- Mixing bowl
- Whisk
- Kettle
- Microplane
- Measuring cup
- Measuring spoon
Ingredients
- 1 small, fresh, tin-shaped brioche loaf (you’ll use about 200g)
- 30g butter, softened
- 6 tbsp good quality lemon curd
- 150g fresh blueberries
- 250ml creamy milk (I like gold top)
- 250ml double cream, plus extra to serve (optional)
- 3 medium free-range eggs
- 25g caster sugar
- Finely grated zest 1 small lemon, plus 1 tbsp juice
- Icing sugar for dusting
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