Blueberry Croissant Pudding
5 large eggs, beaten
2 1/2 cups full cream milk
1/3 cup castor sugar
1 tbsp vanilla extract
1 teaspoon cinnamon
Pinch of salt
6 croissants, sliced in half
100g lemon curd
80g salted butter, thinly sliced
1 cup blueberries
Whipped cream for serving
Grease a rectangular baking dish with butter.
In a large bowl whisk together the eggs, milk, half the lemon curd, sugar, vanilla, cinnamon, and salt.
Arrange the croissants in the prepared baking dish.
Pour the egg mixture over the croissants. Set aside for an hour to allow the croissants to absorb some of the mixture.
Preheat oven to 180C.
Dollop the remaining lemon curd over the croissants, top with blueberries and sliced butter.
Bake for 35-40 minutes or until the croissants are golden and crisp.
Serve croissant pudding warm, topped with whipped cream and enjoy!