The Best Recipes for Strawberries 'n' Cream Croissant Cups

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Strawberries 'n' Cream Croissant Cups

"Perfect treat for brunch! Enjoy at room temperature or reheated in the oven."

Ingredients :

6 large stale croissants, cut into small cubes
1 cup diced fresh strawberries
1/2 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1/4 cup milk
1 egg
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar

Instructions :

Prep : 20M	Cook : 9M	Ready in : 1H25M

Preheat oven to 350 degrees F (175 degrees C). Grease 9 cups of a muffin tin; place tin on a baking sheet. Watch Now
Divide croissant cubes evenly among greased muffin cups. Press strawberries into and on top of the cubes. Watch Now
Beat cream cheese, white sugar, milk, egg, and vanilla extract together in a large bowl until smooth. Pour over each muffin cup slowly until croissant cubes and strawberries are fully soaked. Watch Now
Bake in the preheated oven until set and evenly browned, 30 to 40 minutes. Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Dust with confectioners' sugar before serving. Watch Now

Notes :

You should have about 5 1/2 cups of croissant cubes. If using fresh croissants, spread cubes on a baking sheet lined with parchment paper and toast them in the preheated oven to dry them out, about 5 minutes.
Substitute frozen strawberries (thawed) for the fresh if preferred.
Reynolds® parchment can be used for easier cleanup/removal from the pan.

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