Monday, November 1, 2010

Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone

Another Fall recipe to add to my favorites!!! This one is a divine Bobby Flay French toast that is not too sweet and just down right good!

The Mascarpone is so creamy and just melts on your warm pumpkin-y french toast! Mmmm...


The recipe calls for blackberry puree so i just made my own by throwing some fresh blackberries in the food processor.

Only takes a couple minutes to puree them!


Start making the Blackberry-Caramel. Heat the cream in a small saucepan. In another small saucepan, combine the sugar and water over high heat and cook, without stirring....


Cook about 8 minutes or until liquid is amber brown.



Slowly whisk in the warm cream, blackberry puree and cook until smooth and slightly thickened, about 2 minutes. (If you want to add the blackberry liqueur, add at this time too!)



Remove from heat and whisk in the vanilla and extract. Let come to room temperature.



On to the french toast.... Whisk together eggs, sugar and salt in a large baking dish until smooth.


Add the pumpkin, ground spices milk and heavy cream, vanilla and rum (or maple flavoring) and whisk until smooth.


Place your sliced bread in the custard mixture and let sit for 2 minutes. Carefully turn over and let sit until bread is completely soaked through, about 2 more minutes. (You may want to take note of how many slices you are going to be able to fry at a time and only soak that amount!)


Heat oil and butter in large pan over medium-high heat until mixture begins to sizzle.


Cook the bread until golden brown on the bottom, about 2 to 3 minutes. Flip! Continue to cook until the other side is golden brown, about 2 to 3 more minutes.


Remove from pan and place on a baking sheet in a warmed oven....continue making the rest of the french toast!


For the creamy stuffing... combine mascarpone and remaining cream in a bowl and mix with kitchen aid or electric mixer. Beat until fluffy and smooth!


Scrap the mixture into the bowl and fold a few tablespoons of the blackberry-caramel sauce. Put the remaining sauce back on the stove on low to reheat.


Start to assemble... Top a piece of warm french toast with a large dollop of the blackberry-caramel mascarpone.


Add some blackberries....


Cover with another piece of french toast and drizzle with the blackberry-caramel sauce. Sprinkle with confectioners' sugar. Time to devour and enjoy!!!
**Recipe adapted from Bobby Flay

8 comments:

  1. Michelle these look very yummy!

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  2. What a delicious breakfast treat! The blackberry caramel looks so interesting, even just to top ice cream or something, great idea :)

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  3. This was soooooo delicious!!! :) Thanks again for making it for us Michelle;)

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  4. Mmm! That blackberry caramel mascarpone sounds scrumptious! This would make a terrific Christmas morning breakfast!

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  5. Looks DELISH!! I am now a proud follower of your blog!! YAY for food blog buddies!!

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  6. I just posted a stuffed french toast at the end of October but this makes mine look like white trash french toast. Wow, the flavors in this. I would have been moaning over every bite.

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