Heat the oven to 180C, fan oven 160C, gas mark 4.
Slice the croissant in half horizontally and spread with butter and Bonne Maman Wild Blueberry conserve.
Quarter each one and scatter over the base of a buttered oven-proof dish.
Whisk together the eggs, milk, cream, zest and vanilla.
Strain about half the mixture over the croissant and leave to soak for 2-3 minutes. Strain over the remaining mixture and bake for 30 minutes.
Scatter over the fresh fruit and return to the oven for a further 5 -10 minutes or until the custard is very lightly set. Much will depend on the size and depth of your dish so take the pudding from the oven when the custard is still a little wobbly.
Dust lightly with icing sugar before serving with chilled single cream or ice-cream.
Use any Bonne Maman Conserve in this pudding - try Mirabelle Plum Conserve with fresh strawberries or Rhubarb Conserve with slices of fresh orange.
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