Blueberry Croissant Puff

 

 

 

 

 

 

 

 

 

 

 

 

You will love this recipe.  I promise. It is the perfect breakfast or you can serve it as a dessert. Buttery croissants (from your bakery or your local grocery store) surrounded by a creamy vanilla custard and ripe juicy blueberries that is baked to a golden brown. Deliciously ripe blueberries that burst with flavor in every bite. A custard so creamy that you close your eyes with every bite. A soft croissant that is slightly crisp on top that makes wonder why you don’t make this every day!  If you’ve seen this recipe before you will see cream cheese is added to the custard mixture.  I decided I wanted a thicker and creamier texture to my custard so I start off making my own buttermilk from milk and lemon.  OMG this is so delicious.  Serve it warm just out of the oven and top with powdered sugar.  Or for a dessert, top with ice cream.  You will love this recipe…I promise.

Blueberry Croissant Puff

1 1/2 sticks (12 tablespoons) unsalted butter, room temperature

12 cups cubed croissants (6 to 8 large)

2 cups blueberries

1 cup granulated sugar

6 large eggs, room temperature

2 cups heavy cream

1 cup buttermilk*

2 tablespoons pure vanilla extract

1 teaspoon kosher salt

1 tablespoon coarse raw (turbinado) sugar

Preheat the oven to 375 degrees.  Generously grease a 9 x 13  baking dish with butter.  Make sure your baking dish is at least 3 inches deep.

 

 

 

 

 

 

 

 

 

 

 

NOTE:  If you don’t have buttermilk on hand, make your own.  Simply add a tablespoon of lemon juice to a 8 ounce (1 cup) measuring cup.  Then pour in whole milk or half and half to measure one full cup.  Stir and allow it to sit for about 3-5 minutes.  You will see that it curdles and gets thicker…just like buttermilk.  Now you have buttermilk for this recipe.

 

 

 

 

 

 

 

 

 

 

 

Spread the croissant cubes evenly in the dish. Top with the berries.  You can tear them or use a knife for more uniform look.

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle blueberries evenly on top of croissants.  If you want more blueberries add another cup.  I used 2 cups.

Using a handheld mixer, beat the butter with the sugar on medium speed until creamy. Beat in the eggs, one at a time, mixing well after each addition. Beat in the cream, buttermilk, vanilla, and salt until well blended. The mixture may appear curdled.  No worries. That’s how it should look.

 

 

 

 

 

 

 

 

 

 

 

 

Pour mixture over the croissants and berries in the baking dish. Sprinkle with the coarse sugar.   

 

 

 

 

 

 

 

 

 

 

 

 

Bake for about 35-40 minutes or until a knife inserted near the center comes out clean.

 

 

 

 

 

 

 

 

 

 

 

 

Best when eaten warm, soon after baking, but leftovers can be covered and stored in the refrigerator for up to 2 days.

 

 

 

 

 

 

 

 

 

 

Serve for breakfast sprinkled with powdered sugar:  Tastes like blueberry french toast! 

 

 

 

 

 

 

 

 

 

 

 

 

 Serve for dessert with whipped cream or ice cream!

 

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