Fruity Croissant Puff

Six weeks pregnant. I am tired in a new way. Not bad tired, just tired like the body is working on something and using the energy that used to go to other things. I went to bed at nine on Tuesday and that is not something I have done since childhood.

Tyler has been quiet and attentive in the way he gets when he is taking care without making it obvious. He has been doing more of the cooking this week, which given that Tyler cooking is limited to scrambled eggs and now pasta, means there have been eggs and pasta and twice he brought home food from a place he knew I liked. He also moved the fan in the bedroom to a better angle without being asked because he noticed I was warm.

The daycare is full of children and I am looking at all of them differently this week. Not in a sentimental way, not dreamily. More like I am looking at them with an additional layer of knowing. I know what it means to sit in that small chair. I know what the morning feels like when the grown-up hands you to someone who is not yours. I know what it means to be the person receiving. Now I am going to be the person from whom no one is handed away. That is new. That is the thing I have wanted to be for ten years without knowing how to name it.

Tyler’s scrambled eggs have been holding us together this week, and I love him for it — but when I had a little more energy on Saturday morning, I wanted to make something that honored that same spirit of quiet care and took it one step further. A Fruity Croissant Puff is still built on eggs, still simple enough that it barely counts as effort, but it comes out of the oven warm and golden and a little bit wonderful, which felt exactly right for where we are right now.

Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min | Servings: 6

Ingredients

4 large croissants, torn into bite-sized pieces (about 4 cups)
1 cup mixed fresh or frozen berries (blueberries, raspberries, or sliced strawberries)
4 large eggs
1 cup whole milk
1/4 cup heavy cream
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch of salt
Powdered sugar, for dusting
Butter or nonstick spray, for greasing the dish

Instructions

Preheat and prep. Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch or similar 2-quart baking dish with butter or nonstick spray.
Layer the croissants. Scatter the torn croissant pieces evenly across the bottom of the prepared baking dish. Distribute the berries over and between the croissant pieces.
Make the custard. In a medium bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until fully combined and smooth.
Pour and rest. Pour the custard mixture evenly over the croissants and berries. Gently press down on the croissants with the back of a spoon so they absorb the custard. Let the dish rest for 10 minutes at room temperature so the bread soaks through.
Bake. Transfer to the preheated oven and bake uncovered for 30–35 minutes, until the custard is set in the center and the top is puffed and golden brown. A knife inserted near the center should come out clean.
Finish and serve. Remove from the oven and let cool for 5 minutes. Dust generously with powdered sugar just before serving. Serve warm directly from the dish.

Nutrition (per serving)

Fruity Croissant Puff — When Simple Cooking Becomes Something More