As you may know, every Friday night, we do breakfast-for-dinner. Because we tend to stick to this every single week, sometimes plain Jane pancakes or waffles can get kind of boring.
I give you this blueberry croissant puff. A combination of a cobbler and bread pudding, this sweet and tangy breakfast bake would also be a pretty darn great dessert too.
My family, besides Maksen, LOVED this dish and we will definitely be eating it a million more times in the future.
blueberry croissant puff
Preheat oven to 375ºF and grease a 9 x 9 -inch deep baking dish with butter.
In a stand mixer, add some butter with granulated sugar. Beat on medium-high until creamy.
Scrape down the sides of the bowl.
And then add 3 eggs to the bowl.
Pour in some heavy cream and milk, then add vanilla extract and salt.
And continue to mix. It will look curdled at this stage, and that is okay.
Meanwhile, grab some croissants and cube them.
Then place in the prepared baking dish.
Add some blueberries on top of the croissants.
Pour the butter mixture over the top of the croissants.
Then sprinkle some coarse sugar over the top.
Then place in the oven to bake for about 35 minutes, or until a knife inserted in the middle comes out clean.
Serve warm! The puff is best served immediately.
- 1 stick of butter, room temperature + more for the pan
- 6 cups cubed croissants, about 3-5 large
- 1-1/2 cups blueberries
- 1/2 cup granulated sugar
- 3 eggs, room temperature
- 1 cup heavy cream
- 1/2 cup buttermilk
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 1/2 tablespoon coarse sugar
- Preheat oven to 375ºF and grease a 9 x 9 -inch deep baking dish with butter. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the butter with the granulated sugar on medium speed until creamy. Beat in the eggs, then add the cream, milk, vanilla, and salt. The mixture will look curdled at this point and that is okay.
- In the prepared pan, add the cubed croissant pieces, sprinkle the blueberries over the top of the croissants, then pour the butter/milk mixture over the top. Sprinkle with the coarse sugar.
- Bake until the mixture is set and when a knife inserted in the center comes out clean, about 35 minutes.
- Serve warm. The puff is best served immediately, but leftovers can be covered and stored in the refrigerator for up to 2 days.