The holidays are the perfect excuse to stay in pjs all day – or at least until the next family event. I cherish our slow mornings and they’re even better when you can enjoy a breakfast treat (with coffee ofcourse). I found this recipe in Magnolia Magazine and it’s easy and delicious – think french toast but with rich savory croissants.
Added bonus is that it’s easy to include kids in. I made it with the help of Gwen, Maddy and Cindel. When I make it next Lucas will be my helper.
Buttermilk Blueberry Puff
1 Tablespoon soften butter
5 to 6 large croissants, cubed (10 to 12 cups)
3 cups blueberries
1/2 cup butter
1/2 cup sugar
3 eggs
1 cup heavy cream
1/2 cup buttermilk
1 Tablespoon vanilla
Step 1: Preheat oven to 375 F. Grease 3-quart baking dish with cooking spray. Spread croissant cubes evenly in baking dish (Trader Joe’s sells packaged croissants with bread and I highly recommend them). Top with blueberries.
Step 2: In a large bowl beat 1/2 cup butter and 1/2 cup sugar with a mixer on medium until creamy. Beat in cream, buttermilk, eggs and vanilla (mixture may appear curdled). Pour over croissants and berries in the baking dish (sprinkle with sugar if desired)
Step 3: Bake 30 minutes, remove from oven and enjoy.
what was.the.butter for and when do you add the eggs? Which issue was this recipr in?
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I believe it was the fall issue since it’s quarterly and I feel like the winter one arrives after the new year. The butter is creamed with the sugar and the eggs added with the cream, buttermilk and vanilla. I added it in the directions, apologies for the typo.
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