Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone

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This french toast recipe is AMAZING!!!! I made it this past weekend and followed the recipe except for warming the mascarpone (I worried about results like one of the reviewers below mentioned so I just put the mascarpone on the hot toast and it warmed just fine. I cut the recipe in half because we only had three eaters and it made enough for two days. I made it again the next day and it was just as good as the first day so if I ever use this recipe for company I will make the components a day ahead and create the dish the next day to save time. The blackberry caramel is DELICOUS!!! I am going to use this part of the recipe on some dessert that I come up with. A SHOE would taste good with that stuff on it!! : Mr. Flay, once again you are THE MASTER OF FLAVOR!!! Thank you for all that you do!!

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Used spiced rum in place of the dark rum and a raspberry liquor in place of the blackberry liqueur. Super good & super rich- the blackberry caramel sauce is off the hook. I served with iced coffees and maple peppered bacon to cut the sweetness, and it was a real treat!!

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Yum!

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I just did the French Toast. I left out the heavy cream & rum. It worked and my family loved it. Thanks again. :

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Delicious! Love the sauce! Used blueberries and still yummy!

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French toast is my favorite breakfast and this one is sooo good!!!! I've made this recipe a couple of times, and everyone goes crazy over it. One suggestion: The recipe says you can heat the mascarpone sauce in the microwave for a minute or so, just to heat through. I did that the first time, and the sauce liquified so I ended up drizzling it between the layers. Still, it was really tasty but ever since, I've heated it only for a few seconds. Anyway, this french toast is AMAZING!!! You MUST try it!!!

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This is not a recipe I would have all the time, but I'm in love with it, so if fat/calories didn't matter, I would eat this every morning. I've used both blackberries and raspberries, so I think any yummy berry would do.

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I encountered a few difficulties while making this recipe so I wanted to share them with other reviewers who might make similar mistakes (these are just my mistakes, I'm sure the recipe is correct as other people did not seem to have these problems.

I have never made a caramel sauce before and the recipe states to cook the sugar and water until amber brown. I waited until the sugar and water turned brown and the caramel sauce had a bitter taste. Just a warning for anyone inexperienced in making caramels to add the other ingredients when the mixture is a golden color (as that is what amber really is. I melted blackberry jam instead and it delicious.

Second, my mascarpone did not get light and fluffy, the more I whipped, it seemed to get more curdled - so I whipped up some cream cheese without the cream and that was a fine substitute.

I will try this recipe again and skip the cheese filling and garnish with whipped cream and cinnamon.

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This is an amazing breakfast recipe!! We had it Christmas morning and everyone loved it! The Blackberry Carmel sauce was one of the most delicious things I have every eaten. I added an egg and a little bit more milk, put the bread in a large cake pan, poured the sauce over the whole thing, let it set all night and put it in the over 350 degrees for 45 minutes. What a delight!

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bobby that sounds good to me.doug.