Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone

Name: Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 pint blackberries, halved lengthwise; 118 milliliters blackberry puree; 2 teaspoons blackberry liqueur; 8 slices day old challah, sliced 1/2-inch thick; 4 servings Confectioners sugar; 1 Tbsp dark rum; 4 larges eggs; 2 teaspoons ground cinnamon; 0 teaspoons ground ginger; 0 teaspoons ground nutmeg; 118 milliliters heavy cream; 118 milliliters heavy cream, divided; 355 milliliters mascarpone, at room temperature; 1 sprig Fresh mint , for garnish; 118 milliliters pumpkin puree; 0 teaspoons fine salt; 59 milliliters sugar; 237 milliliters sugar; 6 Tbsps unsalted butter; 1 teaspoons vanilla extract; 2 teaspoons vanilla extract; 2 Tbsps vegetable oil; 118 milliliters water; 414 milliliters whole milk, plus more if needed

Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone might be a good recipe to expand your side dish recipe box. This vegetarian recipe serves 4. One serving contains 1293 calories, 19g of protein, and 93g of fat. If you have blackberries, vanillan extract, milk, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Watch how to make this recipe.

Heat the cream in a small saucepan over low heat.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Blackberries

Liqueur

Cream

Sugar

Water

Equipment you will use

Sauce Pan

Whisk

Remove from the heat and whisk in the vanilla extract.

Ingredients you will need

Vanilla Extract

Equipment you will use

Whisk

Let come to room temperature.

Preheat the oven to 350 degrees F. Put a baking sheet in the oven.

Equipment you will use

Baking Sheet

Oven

Whisk together the eggs, sugar and salt in a large baking dish until smooth.

Ingredients you will need

Sugar

Egg

Salt

Equipment you will use

Baking Pan

Whisk

Add the pumpkin puree, ground spices, milk, 1/4 cup of the heavy cream, vanilla and rum and whisk until smooth.

Ingredients you will need

Canned Pumpkin

Heavy Cream

Vanilla

Spices

Milk

Rum

Equipment you will use

Whisk

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.

Ingredients you will need

Custard

Bread

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.

Ingredients you will need

Butter

Bread

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Butter

Bread

Cooking Oil

Equipment you will use

Baking Sheet

Paper Towels

Oven

Frying Pan

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.

Ingredients you will need

Caramel Sauce

Heavy Cream

Blackberries

Mascarpone

Equipment you will use

Stand Mixer

Bowl

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.

Ingredients you will need

Sauce

Equipment you will use

Microwave

Sauce Pan

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.

Ingredients you will need

Caramel Sauce

Blackberries

Mascarpone

Caramel