Gingerbread French Toast Bake with Cranberries and Mascarpone

Sweet-tart holiday dessert baked with Hawaiian Sweet bread, glazed with creamy mascarpone cheese, and topped with cranberry sauce.


  • 4 oz. Mascarpone Cheese, room temperature 
  • 2 tsp. Orange Zest 
  • 1 Tbsp. Fresh Orange Juice 
  • 1 tsp. Vanilla Paste 
  • 1 C. Powdered Sugar 
  • Prepared Whole Cranberry Sauce
Gingerbread French Toast Bake
  • ¾ C. Milk 
  • 2 eggs 
  • ¼ C. Maple Syrup 
  • 2 Tbsp. Molasses 
  • 1 tsp. Ground Cinnamon 
  • ½ tsp. Ground Ginger 
  • 1 tsp. Vanilla Paste 
  • 1 Loaf Canyon Bakehouse Hawaiian Bread, quartered


  1. Prepare an 8×8 baking dish with cooking spray or parchment paper. Arrange the quartered bread pieces (on end) inside.
  2. In a large liquid measuring cup, whisk together the milk, eggs, maple syrup, molasses, cinnamon, ginger, and vanilla paste.
  3. Gently pour the whisked milk and egg mixture over the quartered bread. Cover and chill for 2 hours or overnight.
  4. Pre-heat the oven to 325 degrees. In a mixing bowl, use a hand mixer to beat the mascarpone, orange zest, juice, and vanilla paste until smooth. Gradually incorporate the powdered sugar.
  5. Spoon the mascarpone glaze into a piping bag or the corner of a quart-sized resealable freezer bag (snip the tip). Spoon the cranberry sauce into a separate bag.
  6. Alternating, pipe the mascarpone glaze and cranberry sauce across the top of the chilled dish. Bake until set and golden, about 30 minutes. Cool slightly before serving.


Difficulty: Easy

Prep: 10 min

Cook: 40 min

Servings: 6