Gingerbread French Toast Bake with Cranberries and Mascarpone
Featured Product
Hawaiian Sweet Sweet-tart holiday dessert baked with Hawaiian Sweet bread, glazed with creamy mascarpone cheese, and topped with cranberry sauce.
Ingredients
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4 oz. Mascarpone Cheese, room temperature
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2 tsp. Orange Zest
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1 Tbsp. Fresh Orange Juice
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1 tsp. Vanilla Paste
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1 C. Powdered Sugar
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Prepared Whole Cranberry Sauce
Toppings
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¾ C. Milk
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2 eggs
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¼ C. Maple Syrup
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2 Tbsp. Molasses
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1 tsp. Ground Cinnamon
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½ tsp. Ground Ginger
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1 tsp. Vanilla Paste
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1 Loaf Canyon Bakehouse Hawaiian Bread, quartered
Gingerbread French Toast Bake
Directions
- Prepare an 8×8 baking dish with cooking spray or parchment paper. Arrange the quartered bread pieces (on end) inside.
- In a large liquid measuring cup, whisk together the milk, eggs, maple syrup, molasses, cinnamon, ginger, and vanilla paste.
- Gently pour the whisked milk and egg mixture over the quartered bread. Cover and chill for 2 hours or overnight.
- 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.
- 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.
- 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