Mini Orange-Maple French Toast Breakfast Casseroles
4 oz. cream cheese (let warm to room temperature)
2/3 cup milk
1/3 cup orange juice
1/4 cup maple syrup (plus more for topping)
1/2 teaspoon freshly grated orange peel
3 cups bread cubes shredded into inch pieces (about 4 slices of bread)
Powdered sugar, if desired
Cinnamon, if desired
Heat oven to 350 degrees. Place cream cheese in a medium bowl. Using a mixer, blend cheese until smooth. Add the eggs, one at a time. Use a whisk and blend after adding each egg until the batter is smooth. Stir in the milk, orange juice, syrup and orange peel. Stir until smooth and blended.
Divide the bread among four greased 10-ounce ramekins or custard cups. Slowly pour a generous 1/2 cup of the egg mixture over the bread in each cup; press bread into egg mixture. Place the cups in a baking pan.
Place the pan into the preheated oven and bake until custards are puffed and knife inserted near centers comes out clean, about 30 minutes.
Remove from oven and drizzle with maple syrup or sprinkle with powdered sugar and cinnamon.