Joanna Gaines Blueberry Croissant

This flaky creamy Joanna Gaines Blueberry Croissant is made with buttery croissants and fresh blueberries and ready in 45 minutes. The rich cream cheese filling melts right into the crisp pastry layers as it bakes. I always keep an extra box of croissants on hand just to make this easy weekend breakfast.

Why This Classic Works

I used to struggle with soggy breakfast bakes when using regular sliced bread. Switching to stale, buttery croissants completely solved that problem while adding incredible texture.

The natural flakiness holds up perfectly against the heavy cream cheese and egg mixture. It absorbs just enough custard without falling apart during the baking process.

Joanna Gaines Blueberry Croissant Ingredients

• 6 large croissants (stale and torn into pieces)
• 1 cup fresh blueberries
• 8 oz cream cheese (softened)
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1 tablespoon powdered sugar (for dusting)

How To Make Joanna Gaines Blueberry Croissant

1. Prepare The Baking Dish: Preheat your oven to 375°F and lightly grease a 9×13 baking dish with butter.
2. Arrange The Pastry: Tear the croissants into bite-sized chunks and scatter them evenly across the bottom of the prepared dish.
3. Add The Fruit: Sprinkle the fresh blueberries evenly over the torn croissant pieces.
4. Blend The Custard: In a medium bowl, beat the softened cream cheese, sugar, eggs, vanilla, and milk until completely smooth.
5. Soak And Bake: Pour the cream cheese mixture over the croissants and bake for 30 to 35 minutes until golden brown and set.

Recipe Tips

• Use stale croissants: Fresh pastry will turn mushy in the liquid mixture, while day-old croissants absorb the custard perfectly.
• Soften the cream cheese: Cold cream cheese will leave unappealing lumps in your custard batter.
• Watch the top: If the croissants brown too quickly, cover the dish loosely with foil halfway through baking.

What To Serve With Blueberry Croissant

This rich breakfast bake pairs beautifully with a sharp, crisp side like a fresh citrus fruit salad. You can also serve it alongside thick-cut bacon to balance the sweet cream cheese filling.

How To Store

Store any leftovers in an airtight container in the fridge for up to three days. Reheat individual slices in the oven or microwave until warmed through.

FAQs

Can I use frozen blueberries?

Yes, but do not thaw them first, or they will bleed blue juice all over the pastry.

Can I prepare this the night before?

You can assemble the dish overnight and keep it covered in the fridge, then bake it fresh in the morning.

Do I have to use large croissants?

Mini croissants work perfectly fine. Just ensure you have about five to six cups of torn pieces.

Nutrition

• Calories: 380 kcal
• Total Fat: 22 g
• Saturated Fat: 12 g
• Cholesterol: 95 mg
• Sodium: 310 mg
• Total Carbohydrate: 42 g
• Protein: 8 g

Try More Recipes:

• Joanna Gaines Baked Chicken With Bacon And Wild Rice
• Joanna Gaines Charcuterie Board
• Joanna Gaines Mocha Trifle Cups

Joanna Gaines Blueberry Croissant

Recipe by Imen Dridi

Servings

8

servings

Prep time

10

minutes

Cooking time

35

minutes

Total time

45

minutes

Flaky buttery Joanna Gaines Blueberry Croissant is packed with rich cream cheese, fresh blueberries, and sweet vanilla ready in 45 minutes. A warm, comforting breakfast bake suited for a relaxed weekend morning or holiday brunch gathering.

Ingredients

• 6 large croissants (stale and torn into pieces)

• 1 cup fresh blueberries

• 8 oz cream cheese (softened)

• 2/3 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup whole milk

• 1 tablespoon powdered sugar (for dusting)

Directions

• 1. Prepare The Baking Dish: Preheat your oven to 375°F and lightly grease a 9×13 baking dish with butter.
• 2. Arrange The Pastry: Tear the croissants into bite-sized chunks and scatter them evenly across the bottom of the prepared dish.
• 3. Add The Fruit: Sprinkle the fresh blueberries evenly over the torn croissant pieces.
• 4. Blend The Custard: In a medium bowl, beat the softened cream cheese, sugar, eggs, vanilla, and milk until completely smooth.
• 5. Soak And Bake: Pour the cream cheese mixture over the croissants and bake for 30 to 35 minutes until golden brown and set.