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Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone

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Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone

Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone

The recipe Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone could satisfy your American craving in roughly 1 hour. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 1293 calories, 19g of protein, and 93g of fat each. It works well as It is a good option if you're following a vegetarian diet.

Instructions

1
Watch how to make this recipe.
2
Heat the cream in a small saucepan over low heat.
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CreamCream
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Sauce PanSauce Pan
3
Combine sugar and water in a small saucepan over high heat and cook, without stirring, until amber brown, about 8 minutes. Slowly whisk in the warm cream, blackberry puree and liqueur and cook until smooth and slightly thickened, about 2 minutes.
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BlackberriesBlackberries
LiqueurLiqueur
CreamCream
SugarSugar
WaterWater
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Sauce PanSauce Pan
WhiskWhisk
4
Remove from the heat and whisk in the vanilla extract.
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Vanilla ExtractVanilla Extract
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WhiskWhisk
5
Let come to room temperature.
6
Preheat the oven to 350 degrees F. Put a baking sheet in the oven.
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Baking SheetBaking Sheet
OvenOven
7
Whisk together the eggs, sugar and salt in a large baking dish until smooth.
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SugarSugar
EggEgg
SaltSalt
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Baking PanBaking Pan
WhiskWhisk
8
Add the pumpkin puree, ground spices, milk, 1/4 cup of the heavy cream, vanilla and rum and whisk until smooth.
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Canned PumpkinCanned Pumpkin
Heavy CreamHeavy Cream
VanillaVanilla
SpicesSpices
MilkMilk
RumRum
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WhiskWhisk
9
Put 4 slices of the bread in the custard mixture and let sit for 2 minutes. Carefully turn over the slices and let sit until the bread is completely soaked through, about 2 more minutes.
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CustardCustard
BreadBread
10
While the bread is soaking, heat 3 tablespoons of the butter and 1 tablespoon of the oil in a large pan over medium-high heat until the mixture begins to sizzle. Cook the 4 slices of the bread until golden brown on the bottom, about 2 to 3 minutes. Flip over and continue cooking until the bottom is golden brown, about 2 minutes longer.
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ButterButter
BreadBread
Cooking OilCooking Oil
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Frying PanFrying Pan
11
Remove to the baking sheet in the oven to keep warm. Wipe out the pan with paper towels and repeat the process with the butter, oil and remaining 4 pieces of bread.
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ButterButter
BreadBread
Cooking OilCooking Oil
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Baking SheetBaking Sheet
Paper TowelsPaper Towels
OvenOven
Frying PanFrying Pan
12
Combine the mascarpone and remaining 1/4 cup of heavy cream in a bowl and using a stand mixer or hand-held mixer, beat until fluffy and smooth. Scrape the mixture into a bowl and fold in a few tablespoons of the blackberry-caramel sauce.
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Caramel SauceCaramel Sauce
Heavy CreamHeavy Cream
BlackberriesBlackberries
MascarponeMascarpone
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Stand MixerStand Mixer
BowlBowl
13
Put the sauce into a small saucepan over low heat and heat or put it in the microwave for a minute or so to just warm through.
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SauceSauce
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MicrowaveMicrowave
Sauce PanSauce Pan
14
Remove the French toast from the oven and arrange them on a serving platter. Top 4 slices of the toast with a large dollop of the blackberry-caramel mascarpone and some of the blackberries. Cover with the remaining 4 pieces of toast and drizzle each with some of the warm blackberry caramel sauce.
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Caramel SauceCaramel Sauce
BlackberriesBlackberries
MascarponeMascarpone
CaramelCaramel
ToastToast
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OvenOven
15
Sprinkle with confectioners' sugar, garnish with fresh mint sprig and serve.
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Powdered SugarPowdered Sugar
Fresh MintFresh Mint
DifficultyExpert
Ready In1 h
Servings4
Health Score23
Vegetarian
CuisinesAmerican
DietsLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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