Pumpkin French Toast with Blackberry Caramel Mascarpone

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 20
Calories 286, total fat 18 G., saturated fats 9 G., proteins 5 G., carbohydrates 27 G., fiber 2 G., cholesterol 92 mg, sodium 182 mg, sugar 18 G.

These luxurious French toasts are perfect for a special brunch or a holiday dessert. Pumpkin puree, added to the bread frosting, along with aromatic spices like cinnamon, nutmeg, and ginger, gives the toast a cozy autumnal flavor. Serve the French toast with mascarpone cream and blackberry-caramel sauce, fresh blackberries, and an additional drizzle of blackberry caramel. Garnish each serving with powdered sugar and fresh mint leaves.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Blackberry caramel

0.5 cups heavy cream
1 cup of sugar
0.5 cups of water
0.5 cup blackberry puree
2 tsp. blackberry liqueur
0.5 tsp vanilla extract

French toast

4 large eggs
1/4 cup sugar
1/4 teaspoon fine salt
0.5 cups pumpkin puree
1.5 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 and 3/4 cups whole milk + more as needed
0.5 cup heavy cream, divided
2 tsp vanilla extract
1 tbsp dark rum
8 slices of yesterday's challah, 1 cm thick.
6 tablespoons unsalted butter
2 tablespoons of vegetable oil
1.5 cups mascarpone cheese, room temperature
2 cups blackberries, halved lengthwise
Powdered sugar
Fresh mint sprigs, for garnish

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cream, sugar, blackberry, blackberry liqueur, vanilla extract, eggs, pumpkin puree, cinnamon, nutmeg, ground ginger, milk, rum, challah, butter, mascarpone cheese, powdered sugar, mint

Cooking the dish according to the recipe:

Blackberry Caramel:

In a small saucepan, heat the cream over low heat.
Combine the sugar and water in a small saucepan, heat over high heat, and cook, without stirring, until dark amber in color, about 8 minutes. Gradually whisk in the hot cream, blackberry puree, and liqueur and cook until slightly thick and smooth, about 2 minutes. Remove from heat and stir in the vanilla extract. Cool the caramel to room temperature.

French toast:

Preheat oven to 175°C. Place the baking sheet in the oven.
In a large baking dish, whisk together the eggs, sugar, and salt. Add the pumpkin puree, ground spices, milk, 1/4 cup heavy cream, vanilla extract, and rum and mix until smooth.
Place 4 slices of bread in the egg mixture and let sit for 2 minutes. Carefully turn the slices over and let sit until the bread is completely saturated, another 2 minutes.
While the bread is soaking, heat 3 tablespoons of butter and 1 tablespoon of vegetable oil in a large skillet over medium-high heat until the oil mixture begins to shimmer. Fry 4 slices of bread until golden brown on the bottom, about 2-3 minutes. Flip and continue to fry until golden brown on the other side, about 2 more minutes. Transfer the French toast to a baking sheet and place in the oven to keep warm. Wipe the skillet dry with paper towels and repeat with the remaining butter, egg mixture, and 4 slices of bread.
In the bowl of a stand mixer, beat the mascarpone cheese with the remaining 1/4 cup heavy cream until fluffy. Transfer the mixture to a bowl and stir in a few tablespoons of blackberry caramel. Pour the sauce into a small saucepan and heat over low heat, or microwave for a minute to just warm through.
Remove the French toast from the oven and arrange them on a serving platter. Top 4 slices with a generous dollop of blackberry-caramel mascarpone and a few blackberries. Top with the remaining 4 slices and drizzle each with warm blackberry-caramel sauce. Dust with powdered sugar, garnish with a fresh sprig of mint, and serve.