Blackberry, lemon & mascarpone croissant pudding

Make blackberries the star of the show in this summery twist on a bread and butter pudding. Blackberries vary in sweetness, so try one before cooking and adjust the sugar accordingly

Prep:15 mins
Cook:30 mins
plus 1 hr soaking

Serves 6
Easy

Nutrition per serving

kcal 568
fat 38g
saturates 22g
carbs 43g
sugars 0g
fibre 3g
protein 11g
salt 0.6g

Ingredients

4 croissants (day-old, if possible)
100g mascarpone
100g blackberry or blackcurrant jam
200g blackberries
1 lemon , zested
3 eggs
200ml double cream , plus extra to serve
400ml whole milk
2 tsp vanilla extract
3 tbsp golden caster sugar

Method

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.