Frozen berries and croissant pudding

Bring out a warm and cosy dessert as the finale. Using croissant in this pudding makes for a light texture. If the croissants are large you may only need three. No buttering is needed, as in the traditional, more frugal, bread and butter pudding, which evolved as a way of using up stale bread.

Ingredients

3	Croissants, torn into pieces (Main)
1 cup	Frozen berries (Main)
3 whole	Assorted smaller Easter eggs, plus 1 yolk
½ cup	Caster sugar
1 cup	Cream
1 cup	Full cream milk
1 tsp	grated lemon zest
1 tsp	Pure vanilla extract
1 to dust	Icing sugar
1 scoop	Mascarpone, to serve

Directions

1. Preheat an oven to 170C. Lightly grease 4 x 12cm baking dishes or 1 large dish.
2. Arrange the torn croissants in the dishes. Sprinkle over the berries.
3. In a bowl whisk the eggs, yolk, caster sugar, cream, milk, zest and vanilla. Pour evenly over the croissants. Bake for 20 minutes (for small) or 45 minutes (for 1 large) until just set.
4. Dust with icing sugar, and enjoy warm with a dollop of mascarpone.