Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone
- 1/2 cup heavy cream
- 1 cup sugar
- 1/2 cup water
- 1/2 cup blackberry puree
- 2 teaspoons blackberry liqueur
- 1/2 teaspoon vanilla extract
- French Toast:
- 4 large eggs
- 1/4 cup sugar
- 1/4 teaspoon fine salt
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 3/4 cups whole milk, plus more if needed
- 1/2 cup heavy cream, divided
- 2 teaspoons vanilla extract
- 1 tablespoon dark rum
- 8 slices day old challah, sliced 1/2-inch thick
- 6 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 1/2 cups mascarpone, at room temperature
- 1 pint blackberries, halved lengthwise
- Confectioners' sugar
- Fresh mint sprigs, for garnish
Heat the cream in a small saucepan over low heat.
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. Remove from the heat and whisk in the vanilla extract. Let come to room temperature.
Preheat the oven to 350 degrees F. Put a baking sheet in the oven.
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.
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. 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.
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. 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.
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. Sprinkle with confectioners' sugar, garnish with fresh mint sprig and serve.
Recipe courtesy of Bobby Flay
Recipe courtesy of Anne Thornton