12 white bread slices
60g unsalted butter, softened
2 cups 18 south blueberries
2 cups milk
1/3 cup lemon juice, freshly squeezed, strained
3 eggs, lightly beaten
¾ cup caster sugar
3 tablespoons Cointreau
½ cup orange marmalade
Spread bread with butter and arrange 4 slices, trimming as necessary, butter side down, over the base of a buttered 6-cup ovenproof dish. Sprinkle half the 18 south blueberries over the bread, top with another 4 slices of bread and remaining 18 south blueberries. Cut each remaining bread slice into 3 strips and arrange in a lattice pattern over the 18 south blueberries.
Whisk together the milk, lemon juice, eggs, sugar, 1 tablespoon of Cointreau and a pinch of salt in a bowl. Pour evenly over bread in dish, cover and stand at room temperature for 1 hour, or chill overnight.
Heat marmalade with remaining Cointreau in a small saucepan over medium until melted and well combined. Brush over surface of pudding.
Place the dish in a baking pan and pour in enough hot water to reach halfway up sides of dish. Bake at 180°C for 50 minutes or until custard is just set.