Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus 1 tablespoon for the baking dish
- 12 cups cubed croissants (6 to 8 large)
- 3 cups blueberries or blackberries
- 1 cup granulated sugar
- 6 large eggs, at room temperature
- 2 cups heavy cream
- 1 cup buttermilk
- 2 tablespoons pure vanilla extract
- 1 teaspoon kosher salt
- 1 tablespoon coarse raw (turbinado) sugar
Directions
- Preheat the oven to 375°F. Grease a 9 x 13 x 3-inch (deep) baking dish with the 1 tablespoon butter.
- Spread the croissant cubes evenly in the dish. Top with the berries.
- In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the 12 tablespoons butter with the granulated sugar on medium speed until creamy. Beat in the eggs, one at a time, beating well after each addition. Beat in the cream, buttermilk, vanilla, and salt (the mixture may appear curdled).
- Pour over the croissants and berries in the baking dish. Sprinkle with the coarse sugar.
- Bake until a knife inserted near the center comes out clean, about 35 minutes. Serve warm.
- The puff is best eaten warm, soon after baking, but leftovers can be covered and stored in the refrigerator for up to 2 days.
“Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines © William Morrow 2018. Provided courtesy of Joanna Gaines. All rights reserved.
