Banana, Blueberry and Raspberry Bread Pudding with Sweetened Mascarpone

Me and bread have this crazy love affair... i mean i love bread soooo much, but most times has to be made by me. Since i started juicing, i skip bread during the week and make a loaf and yeast rolls for the weekend, but one can only eat so much bread,... so i make a bread pudding with some of it, cause you know, it's not bread, it's pudding.... or so i tell myself!!!
I made this pudding for super bowl. Had just got back from being away a whole week and couldn't think of a dessert, so when bread pudding came to mind, i searched the freezer for frozen fruit, picked banana, blueberry and raspberry just because it sounded so good together.
Do you freeze your bananas? Just peel them, wrap in plastic film and freeze it. Great frozen in the summer and also good for baking!

Ingredients:
10-12 small dinner rolls, torn into small pieces
4 eggs
2 cups milk
1 cup sugar
1 teaspoon vanilla
1/2 cup unsalted butter, melted
1 cup blueberry, frozen or fresh
1 cup raspberry, frozen or fresh
1-2 bananas, sliced, frozen or fresh
8 oz mascarpone
3 tablespoons agave syrup

Preheat oven to 350F.
Whisk together eggs, milk, sugar, vanilla and butter.
Place bread and fruit in a 9x13 baking dish. Add milk mixture and let it sit for 10 minutes.
Cover with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes.
Remove from oven and serve warm with sweetened mascarpone.
With an electric mixer beat agave and mascarpone until combined. Refrigerate until ready to serve.