Blueberry & lemon croissant bake
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Blueberry & lemon croissant bake

By Esther Clark

Croissants, custard, lemon curd and blueberries combine to make this irresistible yet easy bake that's perfect for dessert or brunch with friends

  • Prep:12 mins
    Cook:40 mins
    Plus 1 hr soaking
  • Easy

Nutrition per serving

  • kcal 321
  • fat 13g
  • saturates 7g
  • carbs 43g
  • sugars 21g
  • fibre 3g
  • protein 7g
  • salt 0.5g

Ingredients

  • 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)

Method

  1. Cut each of the croissants in half, then arrange them roughly, overlapping them slightly, in a deep medium baking dish about 20 x 20cm.

  2. 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.

  3. 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.

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