Croissant Bake with Blueberries and Lemon

• large croissants6

  (leftover stale croissants work)

• ready custard500g g
• whole milk↗250ml ml
• lemon curd150g g
• fresh or frozen blueberries250g g
• powdered sugar↗

  for serving (optional)

Step-by-step instructions

1. 1

   Slice each croissant in half, then loosely arrange them, slightly overlapping, in a deep medium baking dish about 20 × 20 cm.

2. 2

   Pour the custard into a small saucepan and whisk in the milk. Warm over low heat for 3 minutes or until steam begins to rise. Stir in half of the lemon curd. Pour the cream over and around the croissants, then let sit for 30 minutes to 1 hour so the croissants absorb some of the cream.

3. 3

   Preheat the oven to 180°C/160°C convection/gas 4. Scatter the blueberries around the croissants and spoon the remaining lemon curd with teaspoons. Bake for 35‑40 minutes until the top is golden‑brown. Let stand for 10 minutes before dusting with powdered sugar, if desired.