Let blackberries shine in this delightful summer twist on classic bread and butter pudding. Since blackberry sweetness can vary, taste one before cooking and adjust the sugar to suit your preference.
Equipment
- Baking Dish
- Mixing Bowl
- Whisk
- Spatula or Knife
- Measuring Jug
- Grater or Zester
- Spoon
- Refrigerator
- Oven
- Serving Bowls
Ingredients
- 4 unite Croissants (day-old, if possible)
- 100 g Mascarpone
- 100 g Blackberry or blackcurrant jam
- 200 g blackberries
- 1 unite Lemon , zested
- 3 Eggs
- 200 ml Double cream , plus extra to serve
- 400 ml Whole milk
- 2 tsp Vanilla extract
- 3 tbsp Golden caster sugar
Instructions
- Split the croissants and spread a thick layer of mascarpone over the base of each, then top with a layer of jam and sandwich with the tops. Cut the filled croissants into large chunks and tip into a baking dish (ours was 18 x 25cm). Scatter over the blackberries, tucking some underneath the croissants.
- Put the lemon zest, eggs, double cream, milk, vanilla and 2 tbsp of the sugar into a jug, and whisk until well combined. Pour this over the croissants and leave to soak for at least 1 hr, or in the fridge overnight.
- Heat the oven to 180C/160C fan/gas 4. Scatter the remaining 1 tbsp sugar over the pudding, then bake for 30 mins until puffed up, golden brown and set with a slight wobble in the middle. Spoon into bowls and serve warm with cream.
Notes
Nutrition per Serving
| kcal | Fat | Saturates | Carbs | Sugars | Fibre | Protein | Salt |
|---|---|---|---|---|---|---|---|
| 560 | 37g | 21g | 43g | 0g | 4g | 12g | 0.7g |
Recommendations for Blackberry, Lemon & Mascarpone Croissant Pudding:
- Use Day-Old Croissants: Slightly stale croissants work best as they absorb the custard mixture without becoming too soggy.
- Adjust Sweetness: Depending on the sweetness of your blackberries and jam, you can reduce or increase the sugar for a balanced flavor.
- Chill for Deeper Flavor: Allow the pudding to soak in the custard mixture overnight in the fridge for a richer taste and better texture.
- Experiment with Jam: Swap blackberry or blackcurrant jam for raspberry or apricot jam for a different flavor profile.
- Add a Crunchy Topping: Sprinkle crushed nuts or a bit of granulated sugar mixed with cinnamon on top before baking for added texture.
- Serve with Sauce Options: Pair the pudding with warm custard, a dollop of whipped cream, or even a drizzle of lemon sauce for extra indulgence.
- Use Seasonal Fruit: If blackberries aren’t in season, substitute them with raspberries, blueberries, or sliced strawberries.
- Go Gluten-Free: Use gluten-free croissants to make the recipe suitable for those with dietary restrictions.
- Make It Kid-Friendly: Substitute the mascarpone with cream cheese or ricotta for a milder flavor kids may prefer.
Serve Freshly Baked: For the best experience, serve the pudding warm right after baking, as the texture and flavors are at their peak.
