Strawberries ‘n’ Cream Croissant Cups

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

Directions

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

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.