Joanna Gaines Blueberry Puff Recipe
Joanna Gaines' Blueberry Puff is the perfect mix of simplicity and flavor.You'll want to start by spreading croissant cubes evenly in a baking dish and topping with fresh blueberries.The key to success lies in beating the butter and sugar until creamy and then gradually incorporating the eggs for a smooth, rich consistency.I love this recipe because it's versatile; you can use either blueberries or blackberries, depending on what you have on hand.Make sure the butter is at room temperature for easier mixing and better texture.
Servings: 8
Ingredients
- 12 Croissants cubed
- 1 tbsp Butter for greasing
- 2 cups Blueberries
- 12 tbsp Butter softened
- 1 cup Granulated Sugar
- 4 Eggs
- 1 cup Heavy Cream
- 1 cup Buttermilk
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Grease a 9 x 13 x 3-inch baking dish with 1 tablespoon of butter.
- Spread cubed croissants evenly in the greased baking dish.
- Top with the blueberries, ensuring they are distributed evenly.
- In a large bowl, beat the softened butter and granulated sugar with a mixer on medium speed until creamy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream, buttermilk, and vanilla extract.
- Mix in the salt until everything is well combined.
- Pour the creamy mixture over the croissant and blueberry base, ensuring all pieces are soaked.
- Let it sit for about 10 minutes to allow the bread to absorb the mixture.
- Bake in the preheated oven for 1 hour or until the top is golden brown and the center is set.