Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Read the full recipe after the video.

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
35 mins
total:
1 hr 25 mins
Servings:
9
Yield:
9 croissant cups
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 9 cups of a muffin tin; place tin on a baking sheet.

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  • Divide croissant cubes evenly among greased muffin cups. Press strawberries into and on top of the cubes.

  • 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.

  • 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.

Cook's 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.

Nutrition Facts

279 calories; protein 5.6g; carbohydrates 31.8g; fat 14.5g; cholesterol 64.8mg; sodium 380mg. Full Nutrition
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