| 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) |
| || HEAT oven to 350°F. 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 cups in baking pan. |
| BAKE in center of 350°F oven until custards are puffed and knife inserted near centers comes out clean, about 30 minutes. |
Mascarpone cheese is a rich thick creamy cheese from northern Italy, commonly use to make tiramisu.
Make ahead: Casseroles can be assembled the night before and refrigerated, covered. Increase baking time slightly.
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