Strawberries 'N' Cream Croissant Cups
To prioritize incoming patients and to identify those who cannot wait to be seen three most common types of triage systems:
Recipe Summary Strawberries 'N' Cream Croissant Cups
Perfect treat for brunch! Enjoy at room temperature or reheated in the oven.Ingredients | Emergency Room Triage Protocols6 large stale croissants, cut into small cubes1 cup diced fresh strawberries½ (8 ounce) package cream cheese, softened⅓ cup white sugar¼ cup milk1 egg1 teaspoon vanilla extract2 tablespoons confectioners' sugarDirectionsPreheat 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.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.Info | Emergency Room Triage Protocolsprep: 20 mins cook: 30 mins additional: 35 mins total: 1 hr 25 mins Servings: 9 Yield: 9 croissant cups
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