Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone (Bobby Flay) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
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 |
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 |
Directions:
1. Blackberry-Caramel:
2. Heat the cream in a small saucepan over low heat.
3. 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.
4. French Toast:
5. Preheat the oven to 350 degrees F. Put a baking sheet in the oven.
6. Whisk together the eggs, sugar and salt in a large baking dish until smooth. Add the pumpkin puree, ground spices, milk, 1/4 cup of the heavy cream, vanilla and rum and whisk until smooth.
7. 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.
8. 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.
9. 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.
10. 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.
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