Buttermilk Blueberry Puff (Magnolia Table)

Name: Buttermilk Blueberry Puff (Magnolia Table)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European
Ingredients: 12 tablespoons (1½ 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

6 steps

Prep:15minCook:35min

Updated at: Mon, 16 Oct 2023 00:21:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories623.8 kcal (31%)

Total Fat41.6 g (59%)

Carbs53.1 g (20%)

Sugars30.6 g (34%)

Protein10.2 g (20%)

Sodium455.4 mg (23%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

12 tablespoonsunsalted butter

at room temperature, plus 1 tablespoon for the baking dish

12 cupscroissants

cubed, 6

3 cupsblueberries

or blackberries

1 cupgranulated sugar

6eggs

large, at room temperature

2 cupsheavy cream

1 cupbuttermilk

2 tablespoonspure vanilla extract

1 teaspoonkosher salt

1 tablespoonturbinado sugar

coarse, raw

Instructions

Step 1

1. Preheat the oven to 375°F. Grease a 9 x 13 x 3-inch (deep) baking dish with the 1 tablespoon butter.

Step 2

2. Spread the croissant cubes evenly in the dish. Top with the berries.

Step 3

3. 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).

Step 4

4. Pour over the croissants and berries in the baking dish. Sprinkle with the coarse sugar.

Step 5

5. Bake until a knife inserted near the center comes out clean, about 35 minutes. Serve warm.

Step 6

6. The puff is best eaten warm, soon after baking, but leftovers can be covered and stored in the refrigerator for up to 2 days.