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.
themoodyfoodie
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
- 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.
- Divide croissant cubes evenly among greased muffin holes. Press strawberries into and on top of the bread cubes.
- 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.
- 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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