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Mini Orange-Maple French Toast Breakfast Casseroles (Ohio Poultry Association)

Ingredients:

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 bread cubes (1 inch) (about 4 slices)

Preparation:

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.

Prep Time: 20 minutes
Cook Time: 30 minutes

Step 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.

Step 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 cups in baking pan.

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

Insider Info: Mascarpone cheese is a rich thick creamy cheese from northern Italy, commonly used to make tiramisu.

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

Servings: 4


Printed 3/23/2017 | Copyright © ohpoultry.org (Ohio Poultry Association)