Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone

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It definitely does NOT say to heat the mascarpone, it says to add some of the blackberry sauce into the mascarpone then "put the SAUCE into a small saucepan over low heat". Though, if I read it quickly, I might have made the same mistake. Amazing recipe!!!

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AWESOME! Will for sure make this again. Great for a special occasion; I didn't have any leftover. As for the comments about heating the mascarpone mixture, I read it differently. I just heated the blackberry sauce. Once I had whipped the mascarpone and added the blackberry sauce to it, I thought that part was done. Then heat the remaining blackberry sauce, and assemble everything. Came out perfect.

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French toast is one of my favorite dishes to serve for a festive Fall brunch and this recipe really turns it up a notch! The blackberry-caramel and pumpkin flavors are a delightful combination that I wasn't sure would mesh well together but my guests seem to love it. The blackberry-caramel syrup is also quite delicious on vanilla ice cream as well.

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I made this recipe for my husband who absolutely loves blackberries. However, much to my surprise I fell in LOVE with this dish as well! Not only it is easy to prepare, but the flavors are so well balanced that each bite is pure delightful! I will be proud to make for any breakfast, brunch or a midnight delight! Thank you Bobby!!!!

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Bobby Flay's pumpkin french toast with blackberry-caramel syrup has to be something that everyone should eat before they die!! This was my first recipe I tried from Bobby Flay.. and I am so glad that I did. I did not have blackberry liquor for the sauce, but used rum extract instead and the sauce still turned out wonderfully. I highly recommend finding a nice dark rum to mix in with the french toast batter (I used captain morgan puerto rican spiced rum. TRUST me.. Do not.. I repeat.. DO Not substitute the day old challah bread in this recipe. Not only does the bread refrain from becoming to soggy, the egg dough combines beautifully with the batter. Two faults that I had while making this recipe (despite the fact that I didn't make two batches was I should have done a few steps ahead of time so I was not scrambling to get everything going on at once. Second fault was the mascarpone cheese filling. Whip the mixture up by hand and warm it up for only five second increments at a time in the microwave. I did mine for a minute this first time and got mascarpone cream soup! Although that might sound appealing to some, that consistency simply will not do for this particular recipe. I will say I was on a mission to find the best french toast recipe to make for my family and I am glad to say that if you are the on the same quest..look no further!! The combination of the delicate spiced pumpkin batter mixed with the fresh taste of blackberry syrup with warm whipped mascarpone cheese... and that bread!!... You never need to go out for a decadent breakfast again!
Happy Baking!

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Saw this recipe used on Iron Chef and decided to give it a try - boy am I glad I did! The french toast almost tasted like a pumpkin cake rather than toast and the blackberry caramel sauce was great. When I make it again, I may leave the mascarpone out and just use a little whipped cream as the cheese made a very rich dish maybe a little more rich than it needed to be. Definitely a great recipe for a special breakfast or brunch - don't think I'd make it too regularly just because of how rich it is.

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What a refreshing breakfast. I strickly made this blackberry-caramel and used homemade brandy where any liquor was called for. I had cream cheese and used that (warmed. I wish I'd had better bread, but I cooked it in an iron skillet. The breaqd was charred and tasted like I ate it over a campfire (with gourmet toppings. This was sooooooo good. Thank you Bobby for your inventive, bold flavorful recipe.

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This is one of the best French Toast recipies I've ever tried. So so good!