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
Ingrédients
- 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 |