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
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, 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.