Blackberry, Lemon & Mascarpone Croissant Pudding Recipe

Introduction

This blackberry, lemon, and mascarpone croissant pudding transforms day-old croissants into a luscious, fruity dessert. Creamy mascarpone, tangy lemon zest, and juicy blackberries combine to create a comforting treat perfect for any season.

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

Instructions

1. Step 1: Split the croissants and spread a thick layer of mascarpone over the base of each. Top with a layer of jam, then sandwich with the croissant tops. Cut the filled croissants into large chunks and place them in a baking dish (about 18 x 25cm). Scatter blackberries over and tuck some underneath the croissants.
2. Step 2: In a jug, whisk together the lemon zest, eggs, double cream, milk, vanilla extract, and 2 tablespoons of the sugar until well combined. Pour this mixture over the croissants and let it soak for at least 1 hour, or refrigerate overnight for best results.
3. Step 3: Preheat the oven to 180°C (160°C fan) or gas mark 4. Sprinkle the remaining 1 tablespoon of sugar evenly over the pudding.
4. Step 4: Bake for 30 minutes until the pudding is puffed, golden brown, and set with a slight wobble in the center.
5. Step 5: Serve warm, spooned into bowls with extra cream on the side.

Tips & Variations

• Use day-old croissants for better soaking and texture; fresh croissants may become too soggy.
• Swap blackberries for raspberries or blueberries depending on your preference.
• For a citrus twist, add a little orange zest along with the lemon zest.
• Use Greek yogurt instead of mascarpone for a tangier flavor and lighter texture.

Storage

Store any leftover pudding covered in the refrigerator for up to 2 days. Reheat in the oven at a low temperature until warmed through or microwave in short bursts. Note that the texture may soften after reheating but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh croissants instead of day-old ones?

While fresh croissants can be used, day-old ones absorb the custard better without becoming overly soggy, resulting in a more balanced texture.

Can I prepare this pudding in advance?

Yes, soaking the pudding overnight in the fridge enhances the flavors and texture, making it easier to prepare ahead of time.

Blackberry, Lemon & Mascarpone Croissant Pudding Recipe

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★★★★★

4.4 from 119 reviews

• Author: Hailey
• Total Time: 1 hour 45 minutes (including soaking time)
• Yield: 4 servings 1x

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Description

A decadent and comforting blackberry, lemon, and mascarpone croissant pudding combining the richness of mascarpone and cream with the fresh tartness of blackberries and lemon zest, all baked into a golden, custardy delight perfect for a cozy dessert or brunch treat.

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Ingredients

Scale 1x2x3x

Filling and Base

• 4 croissants (day-old, if possible)
• 100g mascarpone
• 100g blackberry or blackcurrant jam

Fruit

• 200g blackberries
• 1 lemon, zested

Custard

• 3 eggs
• 200ml double cream, plus extra to serve
• 400ml whole milk
• 2 tsp vanilla extract
• 3 tbsp golden caster sugar

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Instructions

1. Prepare Croissants: Split the croissants and spread a thick layer of mascarpone over the base of each croissant. Then add a layer of blackberry or blackcurrant jam on top and sandwich with the croissant tops. Cut the filled croissants into large chunks and place them into a baking dish (approximately 18 x 25 cm).
2. Add Blackberries: Scatter the blackberries over and around the croissant chunks, tucking some berries underneath for a burst of fruity flavor throughout the pudding.
3. Make Custard Mixture: In a jug, whisk together the lemon zest, eggs, double cream, whole milk, vanilla extract, and 2 tablespoons of the golden caster sugar until the mixture is well combined.
4. Soak the Croissants: Pour the custard mixture evenly over the croissants and blackberries in the baking dish. Allow the mixture to soak into the bread for at least 1 hour at room temperature or refrigerate overnight to enhance the flavors and achieve optimal custard consistency.
5. Preheat Oven and Sugar Topping: Preheat your oven to 180°C (160°C fan) or gas mark 4. Just before baking, sprinkle the remaining 1 tablespoon of golden caster sugar evenly over the pudding to create a delicate caramelized topping.
6. Bake the Pudding: Place the baking dish in the oven and bake the pudding for approximately 30 minutes. Bake until the pudding is puffed up, golden brown on top, and the custard is set with a slight wobble in the center.
7. Serve: Remove the pudding from the oven and serve warm, accompanied by extra double cream for a luscious finish.

Notes

• Using day-old croissants helps the bread absorb the custard better without becoming too soggy.
• Allowing the pudding to soak overnight in the fridge intensifies the flavors and softens the croissants thoroughly.
• You can substitute blackberries with blackcurrants or other berries according to preference.
• For a lighter version, consider using single cream or milk instead of double cream, though texture and richness will vary.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: blackberry pudding, croissant pudding, mascarpone dessert, baked pudding, lemon zest dessert, berry custard pudding