- 6 large croissants (leftover stale croissants work well)
- 500g ready-made custard
- 250ml whole milk
- 150g lemon curd
- 250g fresh or frozen blueberries
- icing sugar, to serve (optional)
Cut each of the croissants in half, then arrange them roughly, overlapping them slightly, in a deep medium baking dish about 20 x 20cm.
Pour the custard into a small saucepan and whisk in the milk. Warm over a low heat for 3 mins or until just starting to steam. Whisk through half the lemon curd. Pour the custard over and around the croissants, then set aside for 30 mins-1 hr for the croissants to absorb some of the custard.
Heat oven to 180C/160C fan/ gas 4. Nestle the blueberries around the croissants and dollop over teaspoons of the remaining lemon curd. Bake for 35-40 mins or until the top is golden brown. Rest for 10 mins before dusting with icing sugar, if you like.