TIP: For a hint of zest, add 1 tsp finely grated lemon rind to custard. Pudding is best made close to serving.
Ingredients
Method
Brush melted butter over base and sides of a 24cm round ovenproof dish (6-cup capacity).
One at a time, spread jam onto one side of each bread slice and roll up to enclose (1 tsp each slice). Cut in half crossways. Arrange cut-side up and side-by-side in prepared dish. Scatter over blueberries.
To make custard, whisk eggs, egg yolks and sugar in a large bowl. Add milk, cream and vanilla. Whisk to combine. Carefully pour over bread in dish. Cover with foil. Stand for 20 minutes to soak. Un-cover.
Place dish in a large roasting pan. Pour enough boiling water into roasting pan to come halfway up the sides of dish.
Cook in a moderately slow oven (160C) for about 50 minutes, or until custard is set and top is crisp and golden. Remove dish from pan. Stand 15 minutes.
Dust warm pudding with sifted icing sugar. Serve with cream.
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