Y’all, why I decided to try a new dish for a get together…. I’ll never know! But this dish is so easy to make and has such a unique taste! All the eggs and buttermilk give it a very unique texture and honestly was hard for me to work through. I absolutely loved the flavor profile, everything about the flavors is exactly what you’d hope for. Between the berries, the pastry and the coarse sugar topping the flavor is immaculate. But it is a very squishy dessert and I wasn’t huge on it. If there was a way to toughen it up -it would be the perfect dessert! But it was good in its own right and is definitely worth trying!

*Fun fact, figured out afterwards it should be cooked croissants. Fun lesson learned!

Overall Review: 3.5/5

I honestly just couldn’t get over the texture, but this is a super easy recipe to make and is a great brunch item! So if squishy textures don’t bother you, give it a shot and let me know what you think below!

Buttermilk Blueberry Puff

From Magnolia Table by Joanna Gaines

  • 12 tbsp Unsalted Butter at Room Temperature
  • 12 cups Cubed Croissants (6-8 large)
  • 3 cups Blueberries or Blackberries
  • 1 cup Granulated Sugar
  • 6 Large Eggs
  • 2 cups Heavy Cream
  • 1 cup Buttermilk
  • 2 tbsp Pure Vanilla Extract
  • 1 tsp Salt
  • 1 tbsp Coarse Raw Sugar
  1. Preheat the oven to 375 degrees

  2. Grease a 9 x 13 x 3 baking dish with 1 tbsp butter

  3. Spread the croissant cubes evenly in the dish and top with berries

  4. Use a mixer and beat the 12 tbsp butter with granulated sugar until creamy. This takes a couple minutes to do.

  5. Beat in the eggs, one at a time, beating well after each addition.

  6. Beat in the cream, buttermilk, vanilla and salt.

  7. Pour over the croissants and berries. Sprinkle with coarse sugar

  8. Bake until a knife inserted near the center comes out clean, about 35 minutes.

  9. Serve warm. Leftovers last about 2 days.

kaldridge

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5 Comments

  • Maggie says:

    Just an FYI, the recipe should use cooked croissants, not dough ☺️

  • Rosie says:

    I used cooked croissants and it turned out terrible! Will try using dough instead

    • kaldridge says:

      Oh really?! I used dough too and it was good just a bit mushy! It’s an odd recipe as I’ve heard people trying it with both cooked and uncooked croissants.

  • Nancy says:

    Tasty, but rather mushy. Not sure what the consistency should be?

    • kaldridge says:

      That’s the same issue I was having. I believe it’s intended to be a bit on the mushier side. I haven’t found a way to make it so its less mushy so I believe that is what Joanna G. was going for when she created the recipe.

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