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Buttermilk Blueberry Puff

From Magnolia Table by Joanna Gaines

Ingredients
  

  • 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

Instructions
 

  • Preheat the oven to 375 degrees
  • Grease a 9 x 13 x 3 baking dish with 1 tbsp butter
  • Spread the croissant cubes evenly in the dish and top with berries
  • Use a mixer and beat the 12 tbsp butter with granulated sugar until creamy. This takes a couple minutes to do.
  • Beat in the eggs, one at a time, beating well after each addition.
  • Beat in the cream, buttermilk, vanilla and salt.
  • Pour over the croissants and berries. Sprinkle with coarse sugar
  • Bake until a knife inserted near the center comes out clean, about 35 minutes.
  • Serve warm. Leftovers last about 2 days.