Mini Orange-Maple French Toast Breakfast Casseroles
4 oz. mascarpone cheese OR cream cheese, room temperature 4 EGGS 2/3 cup milk 1/3 cup orange juice 1/4 cup maple-flavored pancake syrup 1/2 tsp. freshly grated orange peel 3 cups day-old bread cubes (1 inch) (about 4 slices)
Yields: 4 servings
- Nutritional Information
Excellent Source: Protein and Choline
Good Source: Vitamin A, Vitamin D, Folate, Calcium and Iron
Total Fat: 20 g
Saturated fat: 9 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 2 g
Cholesterol: 225 mg
Sodium: 286 mg
Carbohydrates: 31 g
Dietary Fiber: 1 g
Protein: 12 g
Vitamin A: 761.2 IU
Vitamin D: 60.7 IU
Folate: 58.7 mcg
Calcium: 172.5 mg
Iron: 2.1 mg
Choline: 137.6 mg
HEAT oven to 350°F. WHISK cheese in medium bowl until smooth. ADD eggs, 1 at a time, whisking after each addition until smooth. STIR IN milk, orange juice, syrup and orange peel until smooth and blended.
DIVIDE bread among four greased 10-ounce ramekins or custard cups. SLOWLY POUR a generous 1/2 cup egg mixture over bread in each cup; press bread into egg mixture. PLACE ramekins in baking pan.
BAKE in center of 350°F oven until custards are puffed and knife inserted near center comes out clean, about 30 minutes. SERVE warm.
Use ramekins to prepare personal servings of this fresh take on French Toast. Make ahead for special occasion brunches or easy entertaining. Drizzle with maple syrup or sprinkle with powdered sugar.
Mascarpone cheese is a rich thick creamy cheese from northern Italy, commonly use to make tiramisu.
Make ahead: Casseroles can be assembled the night before and refrigerated, covered. Increase baking time slightly.