Mini Orange-Maple French Toast Breakfast Casseroles

Mini Orange-Maple French Toast Breakfast Casseroles
  • 50M Total Time

  • 20M Prep Time

  • 7 Ingredients

  • 4 Servings


  1. HEAT oven to 350°F. WHISK cheese in medium bowl until smooth. ADD eggs one at a time, whisking after each addition until smooth. STIR IN milk, orange juice, syrup and orange peel until smooth and blended.

  2. 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.

  3. BAKE in center of 350°F oven until custards are puffed and knife inserted near center comes out clean, about 30 minutes. SERVE warm.


  • 4 large EGGS
  • 4 oz. cream cheese, room temperature
  • 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, 1-inch bread cubes (about 4 slices)


Drizzle casseroles with maple syrup or sprinkle with powdered sugar just before serving.

This recipe is an excellent source of protein and choline, and a good source of vitamin A and folate.

Casseroles can be assembled the night before and refrigerated, covered. Increase baking time slightly.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.