Mini Orange-Maple French Toast Breakfast Casseroles

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  • Ingredients
    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)

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 350

    Total fat: 20 g
    Saturated fat: 10 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 226 mg
    Sodium: 258 mg
    Carbohydrates: 31 g
    Fiber: 1 g
    Sugar: 10 g
    Protein: 12 g
    Vitamin A: 99 mcg
    Vitamin D: 1 mcg
    Folate: 61 mcg
    Choline: 158 mg
    Calcium: 158 mg
    Iron: 2 mg
    Potassium: 198 mg

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


  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.

Insider Info

  • Drizzle casseroles with maple syrup or sprinkle with powdered sugar just before serving.
  • Casseroles can be assembled the night before and refrigerated, covered. Increase baking time slightly.