Actually today’s recipe was in the dessert section of the cookbook but I can see it used for a brunch too. My little Great Grand daughter Lydia loves blueberries so I am always on the look out for a recipe using blueberries. I found a great one, even Pa Lloyd said that I can make that one again! The recipe says to serve warm but we liked it the next day at room temperature too. We liked it with whipped topping on top, ice cream would be good too.
Buttermilk Blueberry Puff:
1 1/2 sticks butter, room temperature
12 cups cubed croissants ( I used a pkg. of 6 small ones not 12 cups)
3 cups blueberries
1 cup granulated sugar
6 large eggs, room temperature
2 cups heavy cream
1 cup buttermilk
2 tablespoons pure vanilla extract
1 tsp. salt
1 tablespoon coarse raw sugar ( turbinado) , optional
Preheat oven to 375 degrees, butter a 9x13 inch deep baking dish with 1 tablespoon butter
Spread cubed croissant cubes evenly in baking dish, top with the berries.
In a stand mixer ( or in a large bowl with a hand mixer) beat the butter with the granulated sugar on medium speed until creamy, beat in eggs, one at time. beating well after each addition. Beat in the cream and buttermilk, vanilla and salt, the mixture will look curdled.
Pour over the croissants and berries, sprinkle with coarse sugar if using. Bake until a knife inserted near the center comes out clean, 35-40 minutes. Makes 12 servings.
Enjoy our summer weather and have a great week!
Buttermilk Blueberry Puff:
1 1/2 sticks butter, room temperature
12 cups cubed croissants ( I used a pkg. of 6 small ones not 12 cups)
3 cups blueberries
1 cup granulated sugar
6 large eggs, room temperature
2 cups heavy cream
1 cup buttermilk
2 tablespoons pure vanilla extract
1 tsp. salt
1 tablespoon coarse raw sugar ( turbinado) , optional
Preheat oven to 375 degrees, butter a 9x13 inch deep baking dish with 1 tablespoon butter
Spread cubed croissant cubes evenly in baking dish, top with the berries.
In a stand mixer ( or in a large bowl with a hand mixer) beat the butter with the granulated sugar on medium speed until creamy, beat in eggs, one at time. beating well after each addition. Beat in the cream and buttermilk, vanilla and salt, the mixture will look curdled.
Pour over the croissants and berries, sprinkle with coarse sugar if using. Bake until a knife inserted near the center comes out clean, 35-40 minutes. Makes 12 servings.
Enjoy our summer weather and have a great week!
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