Strawberries 'n' cream croissants

    1 hour 25 min

    Cubes of croissant are layered with fresh strawberries and a cream cheese custard in these decadent individual breakfast treats that are perfect for Valentine's day or a weekend brunch. Enjoy at room temperature or reheated in the oven.


    1 person made this

    Ingredients
    Serves: 9 

    • 6 stale croissants, cut into small cubes (see note)
    • 165g fresh strawberries, diced
    • 120g cream cheese
    • 65g caster sugar
    • 60ml milk
    • 1 egg
    • 1 teaspoon vanilla extract
    • 2 tablespoons icing sugar

    Method
    Prep:20min  ›  Cook:30min  ›  Extra time:35min cooling  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4. Grease 9 of the holes in a muffin tin; place tin on a baking tray in case of spillage.
    2. Divide croissant cubes evenly among greased muffin holes. Press strawberries into and on top of the bread cubes.
    3. Beat cream cheese, white sugar, milk, egg and vanilla extract together in a large bowl until smooth. Pour slowly into holes until croissant cubes and strawberries are fully soaked.
    4. Bake in the preheated oven until set and evenly browned, 30 to 40 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Dust with icing sugar before serving.

    Tip:

    If using fresh croissants, spread cubes on a baking tray lined with parchment and toast them in the preheated oven to dry them out, about 5 minutes.

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