Mini Orange-Maple French Toast Breakfast Casseroles

4 ounces 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 teaspoon freshly grated orange peel
3 cups (approximately 4 slices) day-old bread cut into 1-inch cubes

Heat oven to 350 degrees. 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 and bake in center of oven until custards are puffed and knife inserted near center comes out clean, about 30 minutes. Serve warm.
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