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.
Ingredients
Scale
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
Instructions
- 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).
- Add Blackberries: Scatter the blackberries over and around the croissant chunks, tucking some berries underneath for a burst of fruity flavor throughout the pudding.
- 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.
- 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.
- 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.
- 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.
- 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
