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 |
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Directions
- Preheat an oven to 170C. Lightly grease 4 x 12cm baking dishes or 1 large dish.
- Arrange the torn croissants in the dishes. Sprinkle over the berries.
- 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.
- Dust with icing sugar, and enjoy warm with a dollop of mascarpone.
